CHEROKEE JOE'S CORNBREAD SOUP

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Make and share this Cherokee Joe's Cornbread Soup recipe from Food.com.

Provided by SusieQusie

Categories     Corn

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 tablespoon butter (unsalted)
1 lb frozen corn
1 small yellow onion, chopped
1 green bell pepper, diced
2 stalks celery, diced
2 medium carrots, peeld and diced
1/4 cup chopped jalapeno
6 cups cold water
3 tablespoons chicken soup base, may substitute with 3 bouillon cubes
2 medium roma tomatoes, diced
1 fresh garlic clove, minced
2 teaspoons cumin
2 teaspoons chili powder
1 tablespoon seasoning salt
2 cups baked cornbread (crumbled)

Steps:

  • In a cooking pot, melt butter over high heat.
  • Add corn and sauté for 10 minutes (corn should be golden brown).
  • While corn is sautéing, dice onion, bell pepper, celery, carrots and jalapeños into bite size pieces.
  • Add prepared vegetables to corn and continue sautéing for 6 minutes.
  • Add water and soup base and bring to a boil. Once boiling, add diced tomatoes, garlic, cumin, chili powder and seasoning salt.
  • Simmer for 10 minutes until vegetables are soft.
  • Add cornbread crumbles right before serving.
  • NOTE: For a spicier flavor, top with diced fresh jalapeños.

Nutrition Facts : Calories 114.8, Fat 3, SaturatedFat 1.4, Cholesterol 5.1, Sodium 80.3, Carbohydrate 22.2, Fiber 3.8, Sugar 2.9, Protein 3.5

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