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Results 1 - 10 of 35 for mexican corn soup
Combine corn and chicken stock in blender ... stir until melted. Garnish with cilantro leaves; serve with hot tortillas or corn chips. 6 servings.
In blender blend corn and water (leave some chunks). ... cream cheese. Bring to a boil. Lower flame and simmer 15 minutes, stirring occasionally.
Combine corn and stock in a food ... minutes. Add cheese and whisk until completely melted. Stir in picante sauce and serve. Yield: 8 servings.
Combine first seven ingredients in a blender or food processor or puree. Then simmer slowly; add salt and pepper to taste. Add chicken and ...
Melt butter in Dutch oven. ... Add processed cheese, corn and milk. Heat, stirring occasionally ... is melted and soup is hot. Garnish with crushed ... crock pot on high.
Combine corn and chicken stock in blender ... Add chicken. Serve immediately, topping each bowl with a generous garnish of tomatoes. Serves 6.
In a large deep saucepan, ... chicken broth and corn; bring to boil. Reduce ... stirring constantly. Spoon soup into bowls; garnish with remaining ... parsley. Makes 6 servings.
Boil potatoes with skin on ... onion, ham and corn until onion is soft and ... cream of mushroom soup and milk to make sauce. ... 350°F for an hour.
This is great with grilled ... on package. Drain corn well. Mix cooked yellow rice, corn, soup, 2 cups of Mexican cheese, stick of melted butter, ... and sprinkle with paprika.
Combine corn (thawed if frozen) and chicken ... through. Remove from heat, add cheese, stir till melted. Sprinkle with parsley, chips and serve.
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