Tex Mex Corn Chowder Soup or Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eat hot as a soup or cold as a chip dip. Super thick comfort soup. Make 18 4 ounce servings which is enough soup to dip one ounce of tortilla chips into. Ingredients:
16 ounces corn |
14 ounces black beans |
2 cups water and bouillon |
2 cups picante salsa |
8 ounces cream cheese |
1 tbsp chili powder |
1 cup chopped onion |
2 garlic cloves |
1 tbsp extra virgin olive oil |
Directions:
1. Saute the chopped onions and garlic in a large pan.
2. Add the chili powder and stir.
3. Add corn, water, bouillon and salsa.
4. After the soup is thoroughly incorporated and hot, take some of the hot mix and in a small bowl, mix it into the room temperature cream cheese. When the cheese completely mixed then put it all back into the soup.
5. Continue to cook on med-low heat for 10-15 minutes.
6. Serve hot or cold with tortilla chips.
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