Sopa De Maiz (Mexican Corn Soup)

  1. Combine the corn, onion, garlic, and 1 cup of the stock; process in batches in a food processor until smooth.
  2. In a big soup pot over med heat; melt the butter.
  3. Add in corn mixture, cumin, salt, and white pepper.
  4. Simmer, covered, for 5 minutes.
  5. Add in buttermilk and 1 1/2 cups more stock; bring to a boil.
  6. Add in chiles, Tabasco, chicken, tomato, and cilantro.
  7. Lower heat to med-low; simmer, uncovered, for 30 minutes.
  8. Add in remaining 1/2 cup stock if soup is too thick.
  9. Serve in individual bowls topped with a few broken tortilla pieces; pass around the additional toppings.
  10. Note: to crisp corn tortillas: preheat oven to 400u0b0; brush or lightly spray both sides of tortillas with vegetable oil; stack 4 tortillas together; with a sharp knife, cut into 1/2-inch strips; place strips in a single layer on a baking sheet and bake for 3-4 minutes; sprinkle with salt or other seasonings; tortillas can also be fried in oil or grilled on a grill or griddle until crisp.

corn kernels, yellow onion, garlic, chicken, butter, ground cumin, salt, white pepper, buttermilk, green chilies, tabasco sauce, chicken, tomatoes, cilantro, toppings, corn tortillas, salsa, sour cream, green onion, olive, cheese

Taken from www.food.com/recipe/sopa-de-maiz-mexican-corn-soup-147785 (may not work)

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