Nacho Corn Soup

"BF made this last night--it is from the FEB 2004 Healthy Cooking. It is delicious! Very lime-y, so reduce the lime juice if this scares you! 6 WW points per serving. BF added grilled chicken, it was a perfect combo. This would be easy to make veggie--just sub the broth."
 
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Ready In:
50mins
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
  • Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
  • Boil, then reduce heat and simmer (uncovered) for 20 minutes.
  • Let cool, then puree in batches.
  • Return puree to pot, bring to boil.
  • Add corn, lime juice, salt, and cumin.
  • Simmer 5 minutes.
  • Garnish with cheese, cilantro, and tortilla strips.

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Reviews

  1. This was a really good soup - like a Mexican roasted vegetable soup. The roasting really brings out all the flavors. I did not puree the beans, just the veggies. The amount of lime was just right for us. Topped it with lots of cilantro. Served 4.
     
  2. This was a really good recipe. My kids even loved it. I pureade everything other wise my kids wouldn't even try it. It was a huge hit. We ate with tortilla chips. My only complaint is to much lime, wich she already mentioned.
     
  3. Please, take Carianne's lime warning to heart. I was tired and hurried and forgot. This soup was outstandingly good until the last step-the addition of the lime juice. Totally ruined the soup for me when I put the entire 1/4c in. Actually had to add yogurt to make it LESS tangy. Other than that, it's a flavorful, deep reddish-colored soup that tasted awesome garnished with cheddar and corn chips.
     
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RECIPE SUBMITTED BY

<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can. &nbsp;My husband is a good sport about trying all pof my experiments. &nbsp;Lately it's been a lot of canning and fermenting.</p> 8724476"
 
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