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Mexican   -   Corn, Red Pepper And Tomato Soup   adapted from Flavors of Mexico by Marlena Spieler

  • 3 Medium Onion -- finely chopped
  • 2 Tablespoons Butter
  • 1 Tablespoon Mild Chili Pepper
  • 2 Teaspoons Cumin
  • 3 Cups Corn
  • 1 Large Red Bell Pepper -- roasted and diced
  • 1 Quart Chicken Broth
  • 1 Can Diced Tomatoes
  • 1 Large Poblano Peppers -- finely chopped
  • 8 Ounces Cream Cheese
  • 2 Tablespoons Cilantro -- finely chopped
Directions Lightly saute onions in butter until soft. Add chili powder, cumin, corn and red pepper. Stir for 1 minute. Add broth, tomatoes and poblanos. Bring to a boil, then remove from heat. Mix cream cheese until smooth, then slowly add a little of the hot soup to the cream cheese, stirring as it is absorbed. Repeat until the cream cheese is a sauce consistency. Add this cream cheese to the hot soup and stir well to combine. Heat until tiny bubbles form around the edge of the pot. Serve immediately, topped with cilantro.
Serves 4
Time to Make 0:00

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