Sunday, December 14, 2003

Aztec Corn Soup with Monterey Jack Cheese

My family always loves this easy homemade soup. I made a huge pot of it on Friday evening...they ate it all and asked for more. Saute 3 to 4 cloves of garlic, 4 cups of corn and 7 oz chopped mild Ortega chiles in 4 tbspns of butter for about 15 minutes. (Fresh, canned or frozen corn all work well in this recipe. I use good-quality canned.) Add 2 chopped tomatoes, 2 cups of veggie broth and 2.5 cups of low-fat milk, salt and lemon pepper to taste, and let simmer for 20 more minutes. I also add a tspn of Tabasco, and a generous sprinkling of white pepper for extra depth of flavor. Five minutes before serving, add 1 fresh bunch of chopped cilantro. Top with Monterey jack cheese and sour cream. It's delicious served with a salad and warm tortillas.

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