Name: Corn soup recipe
Prep time: 70 min
Cook time: 25 min
Yield: 6
Cuisine: Mexicana
Ingredients: 4 tomatoes, roasted; 1 clove garlic, roasted; 1/4 onions, roasted; 1 cup chicken broth; olive oil; 3 cups ear white corn, shucked and washed; 1 cup Jalapeño chile, in medium cubes; salt; 2 cups chicken broth; 1/4 cups cilantro; 1/4 cups queso fresco, for decoration; 1/4 cups avocado, in cubes, for decoration; lime, to accompany; tortillas, to accompany; Del Valle Frut® Citrus, for 2 liters, to accompany

Preparation

45 mins

25 mins

Low

Blend the tomatoes, garlic, onion, and chicken broth at medium speed until you achieve a homogeneous mixture. Set aside. In a saucepan over medium heat, heat the oil and add the corn kernels along with the jalapeño pepper, season with salt, and cook for 10 minutes or until tender.

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Corn soup recipe

Ingredients

Preparation

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