Spicy Tomato and Corn Soup
Serve this on a cold, blustery day to bring the sunshine of the Southwest into you kitchen. Kernels of tender corn mixed with salsa and green chiles are topped with cotija cheese.
2 (14.5-ounce) cans chicken broth
2 1/2 cups fresh or frozen corn kernels
2 1/2 cups ORTEGA Salsa - Thick & Chunky
1 (4-ounce) can ORTEGA Diced Green Chiles
1/2 teaspoon salt
1/2 cup crumbled cotija cheese
- Combine broth, corn, salsa, chiles and salt in large saucepan. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 5 to 6 minutes or until corn is crisp-tender.
- Sprinkle with cheese before serving.
Makes 8 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.