I don’t really cook with corn, unless in corn on the cob. So lately, I’ve been trying to find recipes with corn as an ingredient. I just so happened to come across this recipe from Slodka Babka and thought it’d be a nice addition to Taco Night. The Nacho Doritos really amp up the flavor give it that nacho-ey feel. I received compliments from everyone (mom and dad included).

 

 Nacho Corn Soup
Serves 4
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Ingredients
  1. 2 cans Corn Kernels, drained
  2. 1 ½ cups Low Sodium Chicken Broth
  3. 1 Yellow Pepper
  4. 1 Red Pepper
  5. 1 clove Garlic, minced
  6. ¼ tsp Chili Flakes
  7. 2 tablespoons Olive oil, and some for brushing
  8. ¾ cup Sharp Cheddar Cheese, shredded
  9. Doritos Nacho Flavor
Instructions
  1. Preheat oven to 375 degrees. Wash and dry the peppers and place in a baking dish. Brush with olive oil and bake uncovered for 30 minutes.
  2. Remove the peppers, and place in a ziplock bag for 20 minutes. Remove from the ziplock and peel the peppers, removing the stem and seeds. Cut into large pieces.
  3. In a soup pot, heat two tablespoons of olive oil. Add garlic and chili flakes. Sauté for two minutes, without burning the garlic.
  4. Add corn kernels and sauté for 5-10 minutes.
  5. Add chicken broth and simmer for an additional 10 minutes.
  6. Add the peppers and cheese.
  7. Using a hand blender, blend the soup to desired consistency (add more chicken broth if necessary).
  8. Serve hot with nachos for garnish.
Notes
  1. Nutrition Information: Cals 205. Carbs 27g. Fat 16g. Sodium 1023mg.
Measuring Cups, Optional http://www.measuringcupsoptional.com/