Saturday, August 27, 2011

Southwestern Corn Soup

Southwestern Corn Soup

1/4 onion, chopped
2 garlic cloves, chopped
1 can chopped tomatoes and pepper blend, drained (Mexican style)
2 cans of cream style corn
1 can of chicken stock
Tortilla corn chips
Chili powder
Salt and pepper

Saute onion and garlic in canola oil over medium high heat until golden. Lower heat to medium low, add can of tomatoes and stir. Add cans of creamed corn and stock. Bring to a simmer. With a ladle, carefully remove 1/4 cup of broth into a small bowl. Add flour and stir with a fork until thick paste is formed. Add paste back to the soup mixture to thicken. Mix in two handfuls of crushed tortilla corn chips. Bring soup back to a simmer, 5-10 minutes. Season with cumin, chili powder, salt and pepper. Turn off heat and let cool, 5-10 minutes. With a stick blender, puree soup mixture. Serve with crema Mexicana, queso and tortilla chips.

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