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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is a very nice and very comforting soup that I make all year long. I often serve this at the card parties I host and it is always a big hit. Great recipe for corn and/or soup lovers. Enjoy Ingredients:
1 tablespoon oil |
1 medium onion diced |
2 cloves garlic minced |
1 can tomatoes chopped |
32 ounces spicy tomato juice |
4 cups chicken broth |
1/8 teaspoon pepper |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
11 ounce can white corn |
1/3 cup corn meal |
1/2 cup cold water |
4 ounces grated pepper jack cheese |
crushed corn chips |
Directions:
1. Heat oil in large pot then add onions and garlic.
2. Cook until onions are soft but not browned over medium heat.
3. Add tomatoes, tomato juice, broth, pepper, cumin and chili powder.
4. Bring to boil and simmer 30 minutes then add corn and cook 15 minutes longer.
5. Mix cornmeal and water together and while stirring continuously add to soup.
6. Heat through 5 minutes then ladle into bowls and sprinkle with cheese and corn chips.
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