Sopa De Maiz (Mexican Corn Soup) |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 8 |
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For your next Mexican-themed dinner or party. Ingredients:
8 cups fresh corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) or 8 cups frozen corn kernels (if frozen, use 2 packages 10 ounces each thawed and rinsed) |
1/2 cup chopped yellow onion |
2 garlic cloves, minced |
2 1/2-3 cups chicken stock or 2 1/2-3 cups chicken broth |
3 tablespoons butter or 3 tablespoons margarine |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
2 cups buttermilk |
1 (4 ounce) can diced green chilies, drained |
tabasco sauce, to taste |
2 cups cubed cooked chicken |
1 tomato, peeled, seeded, and chopped |
1 tablespoon chopped cilantro |
6 corn tortillas, crisped and broken up |
salsa |
sour cream |
sliced green onion |
chopped olive |
grated monterey jack cheese |
Directions:
1. Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
2. In a big soup pot over med heat; melt the butter.
3. Add in corn mixture, cumin, salt, and white pepper.
4. Simmer, covered, for 5 minutes.
5. Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
6. Add in chiles, Tabasco, chicken, tomato, and cilantro.
7. Lower heat to med-low; simmer, uncovered, for 30 minutes.
8. Add in remaining 1/2 cup stock if soup is too thick.
9. Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
10. 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.
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