Make and share this Sopa De Maiz (Mexican Corn Soup) recipe from Food.com.
Provided by ratherbeswimmin
Categories Corn
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
- In a big soup pot over med heat; melt the butter.
- Add in corn mixture, cumin, salt, and white pepper.
- Simmer, covered, for 5 minutes.
- Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
- Add in chiles, Tabasco, chicken, tomato, and cilantro.
- Lower heat to med-low; simmer, uncovered, for 30 minutes.
- Add in remaining 1/2 cup stock if soup is too thick.
- Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
- Note: to crisp corn tortillas: preheat oven to 400°; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.
Nutrition Facts : Calories 332.1, Fat 10.5, SaturatedFat 4.3, Cholesterol 42.4, Sodium 501.6, Carbohydrate 45.7, Fiber 5.9, Sugar 10.5, Protein 19.2
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