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 US Regional - Corn And Red Chile Soup (New Mexico)
adapted from Sun-Drenched Cuisine by Marlena Spieler
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Description
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Ingredients
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- 4 Cups Chicken Broth
- 4 Medium New Mexico Green Chiles -- dried
- 1 Medium Onion -- chopped
- 3 Cloves Garlic -- finely chopped
- 2 Slices Bacon -- diced
- 1/2 Teaspoon Cumin
- 2 Cups Corn
- 3 Medium Corn Tortillas -- torn
- 1 Cup Nonfat Milk
- 1/2 Cup Sour Cream -- garnish
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Directions
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Heat 1 cup broth and pour over chiles. Cover and let soak for 30 minutes. Puree mixture in blender. Saute onion and garlic with the bacon for 5 minutes. Add cumin and cook 2 minutes. Add corn, tortillas, chile sauce, and broth. Bring to a boil, reduce heat and simmer for 5 minutes. Puree soup if desired. Then add milk, return to heat and warm to almost boiling. Serve with a dollop of sour cream.
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Serves
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4
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Time to Make
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0:00
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