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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 cup frozen chopped onions |
1 teaspoon crushed garlic |
2 cups frozen corn kernels, divided |
3 (4-ounce) cans diced green chiles, divided (recommended: ortega) |
4 cups chicken stock |
1 teaspoon mexican seasoning |
2 tablespoons butter |
1 (8-ounce) package sliced fresh mushrooms |
3/4 cup mexican crema (recommended: caciqus) |
salt and freshly ground black pepper |
fresh cilantro leaves, chopped, for garnish |
crumbled cotija cheese, for garnish |
Directions:
1. In a medium pot over medium-high heat, combine onions, garlic, 1 cup corn kernels, 2 cans of the chiles, chicken stock, and Mexican seasoning. Bring to a boil. Reduce heat and simmer for 10 minutes.
2. Meanwhile, melt butter in medium skillet over medium-high heat. Add remaining corn and green chiles. Add mushrooms and saute for 10 minutes, or until water from mushrooms is released and evaporated; set aside.
3. Transfer chile mixture to a blender. Puree until smooth, working in batches if necessary. *(TIP: Cover blender with dish towel and pulse.) Return puree to skillet and add sauteed vegetables. Bring to a boil. Reduce to low heat and stir in Mexican crema. Season, to taste, with salt and pepper.
4. Serve soup hot garnished with cilantro and cotija cheese.
5. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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