Mexican Corn Soup
"A favorite at our house. Great for those dinner-in-a-hurry nights."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 1 cup onion
- 3⁄4 cup green pepper, chopped
- 3 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (30 ounce) can yellow hominy, drained
- 1 cup frozen green pea
- 3 1⁄2 cups water
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1⁄4 cup fresh cilantro, chopped
- 1⁄2 fresh jalapeno, to taste,sliced
directions
- Heat oil and saute onion, green pepper and garlic until it is soft.
- Add the remaining ingredients.
- Heat until boiling.
- Garnish with broken tortilla chips and avocado slices.
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Reviews
-
As a vegetable soup with nice fresh tastes, it paired well with some southwestern-style egg rolls. I think the flavors needed to meld longer, so if I made it again, I would add the green paper with the rest of the ingredients, simmer it for 10-15 minutes, and add the peas and cilantro at the very end.
RECIPE SUBMITTED BY
Linorama
sioux city, IA
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