My husband enjoys this soup because of all the different toppings you can add to it. I got the original recipe from thestayathomechef and then added black beans and Monterey Jack cheese to it to make it even more fun.
INGREDIENTS
- 4 tablespoons butter
- 1 small sweet onion chopped
- 1 jalapeno minced (optional)
- 5 cloves garlic crushed
- 3 tablespoons flour
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 4 cups chicken stock (or vegetable stock)
- 6 cups frozen corn kernels
- 2 cans black beans, drained and rinsed
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 1/2 cups heavy cream half and half, or milk
- 1 cup shredded Monterey Jack cheese
- 1 cup freshly chopped cilantro
Toppings:
Crumbled cooked bacon
cotija cheese
fresh squeeze of lime juice
jalapeno slices
tortilla chips, fritos, breadsticks, or oyster crackers
more cilantro
INSTRUCTIONS
- Melt the butter in a large saucepan over medium high heat. Add in the onions and minced jalapeno and sauté for about 5 minutes, then stir in garlic and cook an additional 1 minute.
- Stir in the flour, cumin, and chili powder and cook 1-2 minutes. Whisk in the chicken stock until smooth and bring to a boil. Add in the corn, sugar, and salt. Once it returns to a boil, reduce the heat to low and simmer 10 minutes.
- Stir in cream and monterey jack cheese and cilantro. Serve topped with crumbled bacon, cotija, and jalapeno slices.
