Chile-corn Soup Recipe
Yield: 6 +cupsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter,
2 medium: Onions, chopped
2 large: Green peppers, chopped
8 ounce: Jar mild taco sauce,
4 ounce: Can chopped green chilies,
10 3/4 cup: Can chicken broth, undiluted
17 ounce: Can whole kernel corn, drain
3/4 cup: , water
8 ounce: Sour cream,
6 tbsp: Shredded MontereyJack cheese,
Directions:
Melt butter in a large saucepan over medium-high heat; add onion and
green pepper, and saute 5 minutes or until tender. Combine sauteed
mixture, taco sauce, and green chilies in a food processor or
blender. Process until coarsely pureed. Return mixture to saucepan.
Combine chicken broth and corn in food processor or blender; process
until coarsely pureed. Stir mixture into saucepan; add water, and
mix well. Bring to a boil; cover, reduce heat, and simmer 30 minutes,
stirring occasionally. Remove from heat, and whisk in sour cream;
add pepper to taste. Ladle soup into bowls, and top each with 1
tablespoon cheese. Yield: 6 1/2 cups
Microwave Instructions: Combine onion, green pepper, and 2 tablespoons
butter in a 3-quart glass bowl or casserole; cover with plastic wrap,
turning back edge to vent. Microwave at High for 5 to 6 minutes or
until vegetables are tender.
Process ingredients as directed above, combine water in a 3-quart
glass bowl. Cover with plastic wrap, turning back edge to vent;
microwave at High for 12 to 15 minutes, stirring every 5 minutes.
Proceed as directed above.
from Southern Living Cooking School Cookbook, Fall 1983, no ISBN
typed and posted by teri Chesser 2/97
From: Teri Chesser Date: 27 Feb 97 National
Cooking Echo
Source from luhu.jp
green pepper, and saute 5 minutes or until tender. Combine sauteed
mixture, taco sauce, and green chilies in a food processor or
blender. Process until coarsely pureed. Return mixture to saucepan.
Combine chicken broth and corn in food processor or blender; process
until coarsely pureed. Stir mixture into saucepan; add water, and
mix well. Bring to a boil; cover, reduce heat, and simmer 30 minutes,
stirring occasionally. Remove from heat, and whisk in sour cream;
add pepper to taste. Ladle soup into bowls, and top each with 1
tablespoon cheese. Yield: 6 1/2 cups
Microwave Instructions: Combine onion, green pepper, and 2 tablespoons
butter in a 3-quart glass bowl or casserole; cover with plastic wrap,
turning back edge to vent. Microwave at High for 5 to 6 minutes or
until vegetables are tender.
Process ingredients as directed above, combine water in a 3-quart
glass bowl. Cover with plastic wrap, turning back edge to vent;
microwave at High for 12 to 15 minutes, stirring every 5 minutes.
Proceed as directed above.
from Southern Living Cooking School Cookbook, Fall 1983, no ISBN
typed and posted by teri Chesser 2/97
From: Teri Chesser Date: 27 Feb 97 National
Cooking Echo
Source from luhu.jp