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Mexican Corn Soup

15 min
20 min
Easy
55
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Cooking this recipe for mexican corn soup will be very easy. Besides being nutritious, this soup is practical to make: because it uses JUANITA’S® Mexican Style Hominy, it’s perfect for Mexican holidays or to incorporate in your weekly menu.

Ingredients

4 servings
  • 4 tomatoes
  • ¼ onion
  • garlic, 1 clove
  • 3 chiles de árbol
  • chicken broth, 1 cup
  • vegetable oil, 2 tbsp
  • 1 – 25 oz can of JUANITA’S® Mexican Style Hominy
  • dry epazote, 3 tbsp
  • chicken, 1 cup
  • salt
  • pepper
  • queso fresco to taste
  • chilli powder
  • lime

    Preparation

    For the sauce, blend the tomato, onion, garlic, chile de árbol and chicken broth.
    For the soup, pour a can of JUANITA’S® Mexican Style Hominy (drained) in a small pot with heated vegetable oil. Add the sauce, the epazote (Mexican tea), chicken, salt and pepper.
    Serve the soup and top with queso fresco, chili powder and lime. Enjoy.

    PRESENTATION

    Serve hot with queso fresco, powdered chili and lime to taste.

    TIPS

    Need a vegetarian option? Just swap out the chicken for sliced mushroom.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    250
    kcal
    13%
    Carbohydrates
    16.1
    g
    5.4%
    Proteins
    23.6
    g
    47%
    Lipids
    10.7
    g
    16%
    Fiber
    4.0
    g
    8.1%
    Sugar
    9.1
    g
    10%
    Cholesterol
    55.0
    mg
    18%
    Esha
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    Ratings (1)
    Maricela Beltrán
    08/11/2019 15:39:20
    Me gusto la receta y la voy a preparar para mi familia. Gracias 👍!!!!

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