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US Regional   -   Corn And Red Chile Soup (New Mexico)   adapted from Sun-Drenched Cuisine by Marlena Spieler

  • 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
Directions 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.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 4, Easiness: 3, Speed: 3, Overall: 3.33333 Rate this recipe

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