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Receta Mexican Corn And Tomato Soup
by Global Cookbook

Mexican Corn And Tomato Soup
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Ingredientes

  • 1 Tbsp. Butter
  • 1 lrg Green pepper, minced fine
  • 1 med Onion, minced
  • 2 lrg Tomatoes, peeled and minced
  • 1 x Jalapeno pepper or possibly milder chili, minced
  • 4 c. Fresh corn kernals
  • 4 c. Chicken broth or possibly stock
  • 1 c. Lowfat sour cream
  • 1/2 c. Grated cheddar cheese Tortilla chips

Direcciones

  1. In a sauce pan, heat butter and saute/fry onions and green peppers for 5 min. Add in tomatoes and warm peppers, and continue cooking for 3 min more. Set aside. In a blender, combine 2 c. of corn and 1 c. broth and plend to a puree. Add in to saucepan and repeat with remaining corn and 1 c. broth. Add in remaining corn and 1 c. broth. Add in remaining stock to saucepan and bring to a boil. Reduce heat, and cook gently to mix, stirring often.
  2. Remove froml heat; add in lowfat sour cream. Serve in bowls topped with crumbled tortilla chip and cheese.
  3. Makes six servings.