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Mexican   -   Green Corn Soup   adapted from Regional Cooks of Mexico

  • 4 Tablespoons Olive Oil
  • 1 Medium Onion -- chopped
  • 2 Cloves Garlic -- chopped
  • 1 Can Stewed Red Ripe Tomatoes
  • 2 Pounds Whole Kernel Corn, Frozen -- thawed
  • 5 Cups Chicken Broth
  • 8 Ounces Green Peas
  • 4 Sprigs Cilantro
  • 2 Large Poblano Peppers -- chopped
  • 1 Teaspoon Salt -- or to taste
Directions Saute onion & garlic. Blend tomatoes in blender until smooth. Add all ingredients to pan. Bring to boil. Do not cover, simmer 20 minutes. Serve in soup bowls garnish with sour cream if desired.
Serves 6
Time to Make 0:00

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