CHEROKEE JOE'S CORNBREAD SOUP

Cherokee Joe's Cornbread Soup image

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