Spicy Corn & Pumpkin Soup
4 slices H-E-B Jalapeño or Regular Bacon, chopped
2 cups frozen Hill Country Fare Fajita Blend Vegetables
2 cups Hill Country Fare Frozen Super Sweet Corn
1 (15 oz.) can Hill Country Fare Solid Pumpkin
2 (14 oz.) cans chicken broth
1 (5 oz.) can Hill Country Fare Evaporated Milk
Heat a large soup pot over medium-high heat for 2 minutes. Add bacon a
nd cook for 3-5 minutes or until crisp. Remove bacon and place on pape
r towels to drain. Reserve 1-Tablespoon bacon drippings in soup pot.
Heat drippings over medium-high heat. Add fajita blend and stir-fry fo
r 5 minutes or until golden brown. Add corn, pumpkin and chicken broth
; stir to combine. Bring soup mixture to a boil and reduce heat to med
ium-low heat. Cover and cook for 20 minutes.
Add evaporated milk and cooked bacon to soup and stir to combine. Cook
soup over medium low heat for 2 more minutes and serve.
No Nutritional Information Available