Nacho Corn Soup
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 3 tomatoes, sliced to 1/2 inches
- 1 onion, sliced to 1/2 inches
- 1 red pepper, quartered lengthwise
- 1 jalapeno, seeded and quartered lengthwise
- 3 garlic cloves
- 3 cups chicken broth or 3 cups vegetable broth
- 1 (14 ounce) can black beans or (14 ounce) can red beans, drained and rinsed
- 1⁄2 cup chopped fresh cilantro
- 2 cups corn kernels
- 1⁄4 cup lime juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cumin
- 1⁄4 cup shredded monterey jack cheese
- 2 tablespoons chopped fresh cilantro
- 2 corn tortillas, cut into strips
directions
- Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
- Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
- Boil, then reduce heat and simmer (uncovered) for 20 minutes.
- Let cool, then puree in batches.
- Return puree to pot, bring to boil.
- Add corn, lime juice, salt, and cumin.
- Simmer 5 minutes.
- Garnish with cheese, cilantro, and tortilla strips.
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Reviews
-
Please, take Carianne's lime warning to heart. I was tired and hurried and forgot. This soup was outstandingly good until the last step-the addition of the lime juice. Totally ruined the soup for me when I put the entire 1/4c in. Actually had to add yogurt to make it LESS tangy. Other than that, it's a flavorful, deep reddish-colored soup that tasted awesome garnished with cheddar and corn chips.
RECIPE SUBMITTED BY
Carianne
Tucson, 0
<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can. My husband is a good sport about trying all pof my experiments. Lately it's been a lot of canning and fermenting.</p>
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