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Onion Soup with Corn




Source of Recipe


Mai


List of Ingredients




2 cans (13-3/4 ounces each) chicken broth
1 package (16 ounces) frozen whole kernel corn
1 cup mild taco sauce
1-1/3 cups French's® French Fried Onions, divided
1 tablespoon cayenne pepper sauce
1/2 teaspoon ground cumin
1 cup (4 ounces) shredded Cheddar or Monterey Jack cheese with jalapeño pepper
1 can (4 ounces) chopped green chilies, drained
1 cup low-fat sour cream



Recipe



Combine chicken broth, corn, taco sauce, 2/3 cup French Fried Onions, hot sauce and cumin in large saucepan. Bring to a boil over high heat, stirring often. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.

Pour one third of the soup into blender or food processor. Cover tightly; process until puréed. Transfer to large bowl. Repeat with remaining soup, processing in batches. Return all purŽed mixture to saucepan.

Add cheese; whisk until cheese melts and mixture is well blended. Stir in green chilies and sour cream. Cook over low heat until heated through. Do not boil. Ladle soup into individual bowls. Garnish with additional sour cream, if desired. Sprinkle with remaining 2/3 cup onions.