Mamita’s Corn Vegetable Soup
Ingredients
Instructions
- 1 Cup diced carrots
- 1 Cup diced celery
- 1 Cup diced onions
- 4 Cups diced butternut squash
- 1 Medium red pepper diced
- 2 Cups diced potatoes (keep in water until read to use
- 1 Tbsp. minced garlic
- 1 15.25 oz kernel corn drained
- 1 14.75 can cream corn
- 2 ½ quarts chicken broth
- 2 Cups salsa roja
- 2 Cups ground tallow corn tortilla chips
- 12 oz. small diced queso fresco (ole)
- ¼ lb butter
- 1 bunch cilantro chopped
- In a large 8 quart stock pot add ¼ lb of butter and put it on medium heat
- When melted add the carrots, celery, onions, butternut squash, diced pepper and minced garlic
- Sauté for five minutes, then add the potatoes and cook for five more minutes
- Add the chicken broth and bring to a boil
- Add salsa roja and mix well, then add the corn and cream corn
- Let cook until vegetables are tender
- Add the cheese and 2 cups of ground corn chips
- Mix in well, lower the heat and cook until lightly thickened
- Add the cilantro at the end
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