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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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With green chilies, corn and cheese, this slightly spicy soup has a Mexican flair. You're sure to like the extra zip it brings to your dinner table. Ingredients:
1 cup chopped onion |
2 tablespoons vegetable oil |
2 tablespoons butter |
3 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
3 cups chicken broth |
3 cups frozen whole kernel corn |
2 cans (4 ounces each) chopped green chilies |
1 cup seeded chopped tomatoes |
1 can (12 ounces) evaporated milk |
3 cups (12 ounces) shredded sharp cheddar or monterey jack cheese |
1 teaspoon ground cumin |
Directions:
1. In a soup kettle or Dutch oven over medium heat, saute onion in oil and butter until tender. Add garlic and saute for 1 minute. Add flour; cook and stir for 2 minutes. Stir in broth, corn, chilies and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Add remaining ingredients; heat, stirring frequently, until the cheese is melted (do not boil). Yield: 8 servings (about 2 quarts).
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