Spicy Jalapeño Corn Soup
A zesty, delicious and colorful cream of jalapeño and corn soup.
1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
2 jalapeños, chopped (seeded, if desired)
1 teaspoon ground cumin
3 (15.25-ounce) cans whole-kernel corn, undrained
4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
1 (7.6-ounce) can NESTLÉ Media Crema
Cilantro leaves for garnish
- Heat oil in large saucepan over medium-high heat. Cook onion, garlic and jalapeños, stirring occasionally, until onion is tender. Stir in cumin. Add corn and liquid and bouillon. Bring to a boil. Reduce heat to low; cover.
- Cook for 15 minutes. Remove from heat; cool to room temperature. Transfer half of soup to blender; cover. Blend until smooth. Return to saucepan.
- Add media crema; cook over low heat, stirring occasionally, just until heated through without boiling. Garnish with cilantro; serve with bread, if desired.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.