Sopa De Maiz (Mexican Corn Soup) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a meal-in one soup that can be made with fresh or frozen corn.It's garnished with tortilla squares and is great with my recipe for Mexican corn bread. Ingredients:
3 1/2 cups fresh corn kernels (8 to 12 ears) |
1 cup chicken stock |
1/4 cup butter (1/2 stick) |
2 cups milk |
1 garlic clove, minced |
1 teaspoon dried oregano |
salt & freshly ground black pepper, to taste |
1 -2 tablespoon canned diced chile, rinsed and drained |
1 cooked boneless skinless chicken breast |
1 cup diced fresh tomato |
1 cup cubed monterey jack cheese |
2 tablespoons parsley, minced, for garnish |
6 -8 corn tortillas |
oil, for frying tortilla |
Directions:
1. Combine corn and chicken stock in blender or food processor and puree.
2. In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
3. Add milk, garlic, oregano,salt and pepper and bring to a boil.
4. Reduce heat, add chilies and simmer 5 minutes.
5. *May be frozen or refrigerated at this point.
6. To serve:.
7. If refrigerated, reheat soup slowly.
8. Divide chicken and tomatoes among 6 bowls.
9. Remove soup from heat, add cheese and stir until cheese is melted.
10. Ladle into bowls,top with tortilla squares, and serve.
11. Tortilla Squares:.
12. Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
13. Stack tortillas on cutting board and slice into 1/2 inch squares.
14. Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
15. Drain well on paper towels.
16. These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.
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