Sweet Mexican Corn Soup

(serves 4-6)

¼ C vegetable oil

1 orange sweet pepper, finely diced

1 yellow sweet pepper, finely diced

1 medium yellow onion, finely diced

S & P

April 30 014 

2 – 14.75 ounces of cream style corn

1 – 7 ounce can of green chiles

1 – 16 ounce bag frozen corn

4 C chicken stock

¼ C brown sugar

2 t cumin

1 T dried oregano

½ t red pepper flakes

1 bunch cilantro, finely chopped

April 30 022

1 bottle Shiner Bock beer

Add oil into a preheated soup pot. Add peppers and onion to the pot and sauté until onions are translucent. Add a pinch of salt and pepper to the sauté. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and allow flavors to meld. Take soup off heat and allow to cool down a bit. Adjust seasoning with salt and pepper if needed. Place half of the cooled soup into a blender and blend until a smooth puree is formed. (Make sure that you allow the soup to cool. Very important!) Add pureed soup back into the pot with the remaining mixture. Add one bottle of Shiner Bock beer. Reheat soup and serve with cilantro oil, crispy tortilla strips, and grated cheddar cheese.

Soup 002

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