Mexican Corn Soup Recipe

2 faves
More from this source
Ingrid Hoffmann on Food Network
Nutrition per serving    (USDA % daily values)
CAL
578
FAT
113%
CHOL
36%
SOD
24%

Comments

Add a comment

Ingredients for 4 servings

1/2 onion, chopped (about 1 cup)

3 tablespoons chopped fresh flat-leaf parsley

4 ears fresh or 3 cups frozen, thawed corn kernels

2 medium tomatoes, roughly chopped

1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional

2 cups chicken broth

Coarse salt and freshly ground black pepper

4 slices thick cut bacon

1/2 cup heavy cream, optional

2 cloves garlic, finely chopped

1/2 teaspoon dried oregano

Tortilla chips or fried tortilla strips, optional

You might also like

Creamy Corn Soup With Queso Fresco And Cilantro
Skinny Taste
Miso Noodle Soup With Vegetables
The Family Dinner
Corn Soup
David Lebovitz
Summer Corn Soup With Shrimp
Sprouted Kitchen
Vegan Corn Soup
No Recipes
Roasted Sweet Corn And Tomato Soup
Our Best Bites
Chicken Tortilla Soup
The Pioneer Woman
Grilled Corn Soup
Sunday Suppers
Sweet Corn Soup
Whole Foods Market
Corn Tortilla Soup
Michael Ruhlman