Mexican Corn Soup

Makes 4
Prep 20 m
Cook 45 m




  1. 1 of 3 Heat oil in Dutch oven. Add onion, red pepper and hot pepper; saute 4 minutes. Add garlic; saute until softened, 30 seconds. Add corn and tomato; saute 1 minute.
  2. 2 of 3 Add water, salt and pepper sauce. Simmer 30 minutes or until vegetables are tender. Refrigerate until cooled to room temperature.
  3. 3 of 3 Puree half of the soup in blender or food processor. Return all of the soup to the pot. Heat gently. Garnish with lime and chips. Makes 4 servings.
Nutrition Information for Mexican Corn Soup
Servings Per Recipe: 4
Per Serving: 198 kcal cal., 5 g pro., 691 mg sodium, 0 mg chol., 1 g sat. fat, 38 g carb., 5 g Fat, total
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Printed from 07/18/2019