Mexican

By Megan86

Mexican corn soup

Ingredients

• 2 Serrano peppers, diced
• 1 Poblano pepper, seeded and diced
• 1 Cup onion, chopped
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 plum tomatoes, in chunks
• 2 Tbsp. margarine
• 2 Cups half and half
• 1 Can creamed corn
• 6-8 oz. Monterrey jack cheese, grated

Preparation

Step 1

Melt margarine in a soup pot and sauté peppers, onions and spices until vegetables are soft. Reduce heat and simmer while chopping tomatoes. Add tomatoes and simmer 3 minutes. Add half and half and mix well, add creamed corn and mix. Heat without boiling to combine flavors. Place grated cheese in bottom of each soup bowl and fill with soup. Top with a few tortilla chips. Serve immediately.