Sopa De Maiz (Mexican Corn Soup)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine corn and chicken stock in blender or food processor and puree.
  • In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
  • Add milk, garlic, oregano,salt and pepper and bring to a boil.
  • Reduce heat, add chilies and simmer 5 minutes.
  • *May be frozen or refrigerated at this point.
  • To serve:
  • If refrigerated, reheat soup slowly.
  • Divide chicken and tomatoes among 6 bowls.
  • Remove soup from heat, add cheese and stir until cheese is melted.
  • Ladle into bowls,top with tortilla squares, and serve.
  • Tortilla Squares:
  • Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
  • Stack tortillas on cutting board and slice into 1/2 inch squares.
  • Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
  • Drain well on paper towels.
  • These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.
Advertisement