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Corn, Jalapeno and Cheese Soup

Description:
The Soup includes chicken broth, cumin, frozen corn kernels, red bell pepper, salsa and jalapeno-jack cheese and is delicious.


Date Added:	December 4, 2008	Season:	Winter
Category:	Soups	Prep. Method:	Boil
Calories:		Dish Type:	Soup / Chili
Serves:	4	Cuisine:	Mexican
Prep. Time:	30 minutes

Ingredients:

1 tablespoons butter
1 small onion, minced
1/2 teaspoon ground cumin
3 1/2 cups regular strength chicken broth (reduced sodium)
1 tablespoon cornstarch
2 1/2 cups (1lb) frozen corn kernels
1 large red bell pepper, stemmed, seeded and chopped
1/2 to 3/4 cups prepared salsa
2 1/2 cups (about 9 ounces) lightly packed, shredded
jalapeno-jack cheese

Directions:

Melt butter in a 4-5 quart pan over medium high heat. Add onion and cumin and cook, stirring often, until onion is soft but not brown.
Smoothly blend 1 to 2 tablespoons of the broth with cornstarch. Pour the cornstarch mixture and remaining broth into the pan, add the corn, pepper, and 1/4 cup salsa.
Bring to a boil over high heat, stirring. Pour soup into a tureen or 4 wide bowls. Offer cheese and salsa to taste.

Rating: (1)

Added On: December 4, 2008


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