MEXICAN CORN SOUP
Thick, creamy, and full of flavor, this is a unique tortilla soup. There isn't much meat in it but it's thick like a chowder. The seasoning combination gives this corn soup a Southwest feel. What's unusual, is corn tortillas are cooked down like dumplings and adds a nice corn flavor. Super hearty, this is a delicious soup on a...
Provided by Wanda Grundmann
Categories Other Soups
Time 50m
Number Of Ingredients 23
Steps:
- 1. Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften.
- 2. Add the ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon, and saute until the meat is browned (about 5 more minutes).
- 3. Add the chicken broth. Cover and simmer for about 10 minutes.
- 4. Then add the creamed corn, cream of chicken soup, milk, green onion, and cilantro. Add a pinch of red pepper flakes (more if you want it spicier).
- 5. Place 6 corn tortillas in a stack and cut them into 1/2 to 1-inch squares. When the soup comes back up to a simmer add the cut-up tortillas and continue to simmer, covered until the tortillas are just about totally dissolved in the soup (about 15 minutes). Stir often to keep the soup from scorching.
- 6. Serve and enjoy with any or all of the suggested garnishes. If you want a crunchy garnish, stack the extra 5 tortillas and slice them into thin strips and fry them in hot oil for a few minutes until they are starting to turn a shade darker and are nice and crispy. Drain on paper towels. Then just add as much as you want to each serving. Of all the garnishes you will definitely want a spoon of sour cream in each serving.
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