Appetizers / Soups / Salads

MEXICAN CORN SOUP is for Soup.

MEXICAN CORN SOUP takes 20 minutes to prepare.

MEXICAN CORN SOUP takes 30 minutes to cook.

MEXICAN CORN SOUP makes 8 servings.

The ingredients for MEXICAN CORN SOUP are:

16 OZ WHOLE KERNEL CORN
1 CUP BROTH,CHICKEN
4 OZ JALEPENOS
1 CLOVE GARLIC
1 TBSP OREGANO
1/2 TSP SALT
1/4 TSP PEPPER
2 CUP FAT FREE MILK
1 CUP COOKED CHICKEN BREAST
14.5 CANNED DICED TOMATOES
1 CUP MONTEREY/CHEDDAR SHREDDED CHEESE
PARSLEY
FRESH OREGANO

Here is how you make MEXICAN CORN SOUP:

IN A BLENDER , COBINE HALF OF THE CORN AND THE CHICKEN BROTH. COVER ; BLEND UNTIL NEARLY SMOOTHIN A LARGE SAUCE PAN , COMBINE CORN PUREE, REMAINING CORN, PEPPERS, GARLIC,OREGAN , SALT AND BLACK PEPPER. BRING TO BOILING; REDUCE HEAT. SIMMER, UNCOVERED FOR 10 MIN. STIRRING OCCASIONALLYSTIR IN MILK, CHICKEN , TOMATOES , AND HEAT UNTIL JUST BOILING . REMOVE FROM HEAT . STIR IN CHEESE UNTIL MELTED. GARNISH WITH PARSLEY AND OREGANO SPRIGS. Number of Servings: 8Recipe submitted by SparkPeople user SUSIEHAYES.

The nutritional information for MEXICAN CORN SOUP is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 287.4

• Total Fat: 7.0 g
• Cholesterol: 33.3 mg
• Sodium: 710.2 mg
• Total Carbs: 38.6 g
• Dietary Fiber: 4.2 g
• Protein: 17.7 g

MEXICAN CORN SOUP is Mexican cuisine.