4 Reviews

We enjoyed this very tasty, but spicy soup. I could not find good fresh corn so I did have to use frozen corn (thawed). I also modified the soup a bit and hope I did not take away from the intended taste. I used organic chicken broth vs. water, left out the jalapenos, and the espozote leaves (I found them, but wasn't sure we would like them in the soup). Otherwise, I kept to the recipe and instructions. I would like to try this soup again when corn is in season as I think it would be even better. Made for PRMR, March, 2013.

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DailyInspiration March 14, 2013

chili is the best! I've made the soup in multicooker Redmond so lessened the time of cooking. The dish tasted really nice on cold winter evening!

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Nitochka F. January 02, 2015

This is a very tasty, spicy light soup- almost like a mildly-flavored split-pea soup with a bit of heat. I followed the recipe exactly, except I could not find Anaheim peppers so used Cubanelle peppers instead. I loved the epozote leaves in the soup; I've never cooked with the ingredient or even heard of it, but the strange and different flavor was just right for a corn soup. Served with a bit of Cotija cheese on top and some sour cream.

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rpgaymer January 14, 2014

This is very spicy soup. I used 4 cups of chicken broth and 2 cups water, only one jalapeno and skipped the epazote leaves and cilantro. I also used frozen corn. Served with corn bread. Thanks for sharing!

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ellie_ January 11, 2014
Chileatole - Green Chile Soup With Corn (Slow Cooker)