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    You are in: Home / Recipes / Mexican Corn Soup Recipe
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    Mexican Corn Soup

    Mexican Corn Soup. Photo by lazyme

    1/2 Photos of Mexican Corn Soup

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    La Gypsy's Note:

    Just like mother used to make if she was a loving Mexican woman.

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    Units: US | Metric


    1. 1
      Heat the butter in the soup pot. Add the chopped onions, celery, & cilantro and cook in butter until the celery is soft. Add the frozen corn and immediately add a bit of the chicken broth to create some steam. Then add the rest of the broth, the chopped chipotle pepper and the can of creamed corn. Heat through.
    2. 2
      If you're using canned chipotle peppers like I do, just scoop up the tip of a tsp full. This should make it spicy enough. Here's a tip for the rest of the can of chipotle peppers. Just put the unused portion in a container and keep stored in the freezer. The peppers keep a good long time and are always soft enough to use immediately. No thawing.

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    Ratings & Reviews:

    • on March 24, 2009


      very nice! I thought it would taste too much of onion, but it wasn't. I left out the chipotle pepper for some of us, and added black pepper to that portion. The little bit of leftovers there were, I added some cooked diced chicken to and it was really tasty. Made for Spring Pick A Chef 09. Thanks for sharing lunch with us!

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    • on September 19, 2007


      Yum! This was so very simple and very tasty. Thanks La Gypsy.

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    Nutritional Facts for Mexican Corn Soup

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 127.1
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 0.9 g
    Cholesterol 2.5 mg
    Sodium 613.1 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 2.2 g
    Sugars 3.6 g
    Protein 5.2 g

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