MEXICAN CORN SOUP
This is perfect for a cold day! The cheese and sour cream make this soup delicious and if you want to make it extra special add some avocado! Recipe courtesy Ingrid Hoffmann.
Provided by cookiedog
Categories Corn
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
- In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
- Add tomato-corn puree to saucepan with remaining 2 cups of broth and cayenne pepper if desired. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
- If using parsley or cilantro mix that in along with the cream, and heat through.
- To serve, garnish with crumbled bacon, remaining parsley or cilantro, crumbled cheese, tortilla chips or strips and avocado.
Nutrition Facts : Calories 341.7, Fat 23.8, SaturatedFat 10.8, Cholesterol 56.2, Sodium 980.6, Carbohydrate 23.4, Fiber 3.5, Sugar 5.8, Protein 11.8
MEXICAN CORN SOUP
Make and share this Mexican Corn Soup recipe from Food.com.
Provided by La Gypsy
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 127.1, Fat 2.3, SaturatedFat 0.9, Cholesterol 2.5, Sodium 613.1, Carbohydrate 24.9, Fiber 2.2, Sugar 3.7, Protein 5.2
SOPA DE MAIZ (MEXICAN CORN SOUP)
This is a meal-in one soup that can be made with fresh or frozen corn.It's garnished with tortilla squares and is great with my recipe for Mexican corn bread.
Provided by Leslie in Texas
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 365.4, Fat 19.2, SaturatedFat 10.9, Cholesterol 61.9, Sodium 289.8, Carbohydrate 34.8, Fiber 4.4, Sugar 4.7, Protein 17.4
MEXICAN CHICKEN AND CORN SOUP (POZOLILLO VERDE)
A whole chicken and fresh corn kernels are cooked in a green chicken broth seasoned with chiles, tomatillos, and avocado. Known in Mexico as pozolillo, this soup is considered a quick and easy version of pozole. Garnish with lettuce and serve with lime wedges and tostadas if you like. [Recipe originally submitted to Allrecipes.com.mx]
Provided by GabrielPadilla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Rinse skin-on chicken pieces under cold running water. Trim off extra pieces of fat. Place chicken in a large pot and add chicken stock, garlic, and salt. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes. Skim off any foam that rises to the surface.
- Combine tomatillos, avocados, cilantro, water, lettuce, poblano chiles, and serrano peppers in a blender; blend until smooth. Strain and pour into the pot with the chicken. Bring to a boil and simmer for 10 minutes. Season with salt.
- Stir in corn kernels and bring to a boil again. Simmer until flavors are well combined and corn is cooked through, about 10 minutes. Discard garlic and serve.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 26.9 g, Cholesterol 40.8 mg, Fat 28.5 g, Fiber 7.1 g, Protein 15.1 g, SaturatedFat 7.1 g, Sodium 619.9 mg, Sugar 6.9 g
MEXICAN STREET CORN SOUP
Serve up a bowl of this spicy Mexican soup for lunch or supper. Made with lime, green chilli and smoked paprika, it's full of interesting flavours
Provided by Nadine Brown
Categories Lunch, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Heat half the oil in a wide, deep saucepan over a medium-high heat. Tip in the sweetcorn, keeping it in a single layer as much as possible. Cook undisturbed for 2 mins so the kernels turn golden on the bottom. Stir, spread out again and repeat until the sweetcorn is golden and charred in spots. Cook for another 1 min, stirring, then tip into a large bowl.
- Add the remaining oil to the pan and fry the onion and potato for 3-4 mins until slightly softened and pale golden. Add the spices and cook for a further minute, then pour in the stock. Spoon 3 tbsp of the sweetcorn into a small bowl, then add the rest to the pan. Bring to the boil, then reduce the heat to a simmer, cover and cook for 5-10 mins, or until the potato is fully softened.
- Remove the pan from the heat and squeeze in the lime juice. Blitz using a hand blender (or tip into a blender to do this) until smooth and creamy. Season to taste. Divide the soup between four bowls and top with the reserved sweetcorn, the chilli, lime slices, feta and a sprinkle of paprika.
Nutrition Facts : Calories 236 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium
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