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Mexican Corn Soup
Create a fiesta of flavor with this simple and savory soup and make it a meal with a garden salad and thick slices of crusty bread. Top it with a traditional garnish of tortilla chips and bacon or dress it up with sliced scallions and black pepper.
Prep Time:
10 minutes
Cook Time:
00 minutes
Makes:
6-8 servings
Ingredients

2 tbsp. butter or margarine

1 bag (16 oz) frozen HCF Sweet Corn, thawed and drained

1/4 cup chopped onion

2 tbsp. flour

1 can (14 1/2 oz) chicken broth

2 cups milk, whole or low-fat

1 cup (4 1/2 oz) chopped green chilies

2 cups crushed tortilla chips

1/2 cup cooked, crumbled bacon (optional)

1 cup (4 oz) shredded cheddar cheese

Directions


Melt butter in a medium saucepan over medium heat. Add corn ad onion;
cook 3-5 minutes or until tender.
Add flour and stir until smooth. Gradually add broth and milk. Increas
e heat to medium-high heat and stir until mixture begins to boil.
Reduce heat to medium low heat. Add cheese, chilis, salt and pepper, t
aste.,Cook until cheese is melted.
Serve soup in bowls, add tortilla chips and garnish with bacon, if des
ired.

Nutritional Information


No Nutritional Information Available


Source


H-E-B