Thick, creamy, and full of flavor, this is a unique tortilla soup. There isn't much meat in it but It is thick like a chowder. The seasoning combination gives this corn soup a Southwest feel. What's unusual, is corn tortillas are cooked down like dumplings and adds a nice corn flavor. Super hearty, this is a delicious soup on a cool, crisp evening. So quick. So easy. So delicious. Nuff said! Be prepared to hear a lot of mmmm's at the dinner table.
Prep time: Cook time:
Recipe Cuisine: Mexican Recipe Category: Other Soups Yield: 6 Servings
Ingredients :
- 2 tablespoon(s) oil
- 1/2 medium green bell pepper, chopped
- 2 stalk(s) celery, chopped
- 1/2 pound(s) ground beef
- 1 teaspoon(s) finely chopped jalepeno (I used the kind for nachos)
- 1-2 pinch(es) red pepper flakes according to amount of heat you want
- 1 package(s) taco seasoning mix (1.25 oz)
- 1/2 teaspoon(s) garlic powder
- 1 teaspoon(s) cumin
- 1/4 teaspoon(s) cinnamon
- 1 box(es) chicken broth, low salt (32 oz)
- 1 can(s) creamed corn (14.5 oz)
- 1 can(s) cream of chicken soup (10.5 oz)
- 1 1/4 cup(s) milk (1 soup can full)
- 3 - green onions, chopped
- 1 teaspoon(s) fresh cilantro chopped fine
- 6 - corn tortillas (plus 5 for garnish)
- GARNISH WITH ANY OR ALL OF THESE
- 1 tablespoon(s) sour cream
- 1 tablespoon(s) chunky salsa
- - diced avacado
- - Mexican blend shredded cheese
- - thin strips of corn tortillas fried crispy
Intructions :
- Heat the oil in a 5 quart pot and saute the bell pepper and celery for about 5 minutes to soften
- Add the ground meat, jalapeno peppers, taco seasoning, garlic powder, cumin, and cinnamon, and saute until the meat is browned (about 5 more minutes)
- Add the chicken broth. Cover and simmer for about 10 minutes
- Then add the creamed corn, cream of chicken soup, milk, green onion, and cilantro. Add a pinch of red pepper flakes (more if you want it spicier)
- Place 6 corn tortillas in a stack and cut them into 1/2 to 1-inch squares. When the soup comes back up to a simmer add the cut-up tortillas and continue to simmer, covered until the tortillas are just about totally dissolved in the soup (about 15 minutes). Stir often to keep the soup from scorching
- Serve and enjoy with any or all of the suggested garnishes. If you want a crunchy garnish, stack the extra 5 tortillas and slice them into thin strips and fry them in hot oil for a few minutes until they are starting to turn a shade darker and are nice and crispy. Drain on paper towels. Then just add as much as you want to each serving. Of all the garnishes you will definitely want a spoon of sour cream in each serving.
Rated 5/5 based on 100 Reviews
Keyword : mexican-corn soup-Mexican-Other Soups