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Mexican Corn Soup

15 mins
20 mins
Low
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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.
Learn more about Juanita's Foods

Ingredients

4 portions
  • 4 tomatoes, skinless and boiled, for the sauce
  • 1/4 onions, roasted, for the sauce
  • 1 clove garlic, roasted, for the sauce
  • 3 chile de árbol peppers, seeded and hydrated for sauce
  • 1 cup chicken soup, for the sauce
  • 2 tablespoons oil, For soup
  • 1 can JUANITA'S® Mexican Style Hominy, (25 ounces)
  • 3 tablespoons epazote, dry, for the soup
  • 1 cup chicken, cooked and crumbled for soup
  • to taste salt
  • to taste black pepper
  • enough fresh cheese
  • enough chilli powder
  • enough lemon, To accompany

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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Claudia Rios Fuentes
02/07/2020 15:01:04
eso es pozole
Julio Soto
15/06/2020 22:04:54
La receta parece un pozole mal hecho
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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