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Mexican Corn Soup II Recipe

Ingredients

1 onion, diced

1 tablespoon vegetable oil

1 tablespoon all-purpose flour

2 cups cooked cornmeal

1 1/2 cups water

2 quarts chicken broth

1 tablespoon chili powder

2 teaspoons paprika

1 teaspoon salt

1 teaspoon ground black pepper

2 teaspoons dried oregano

1 teaspoon dried rosemary

1 teaspoon dried rosemary (optional)

4 teaspoons dried chives

1/2 teaspoon dried basil

1/2 teaspoon dried oregano, crushed

1 teaspoon dried basil (optional)

1/2 teaspoon dried basil (optional)

1 teaspoon dried marjoram

1 teaspoon dried marjoram, crushed

Directions

In a large pot or stockpot, heat oil over medium heat. Remove from heat; add flour, stirring until well blended. Stir in the cornmeal and water, stirring until well blended. Bring to a boil, then reduce heat to low. Cover, reduce heat, and simmer for 5 minutes, stirring occasionally.

In a small bowl, combine chicken broth, chili powder, paprika, salt, black pepper, oregano, rosemary, rosemary (optional), basil, oregano, basil (optional) and chives. Mix well.

Pour into medium soup pot. Bring to a boil; reduce heat and simmer for 5 minutes.

Stir in dried basil, oregano, basil (optional) and marjoram. Bring to a boil; reduce heat and simmer for 5 minutes. Stirring occasionally, boil for 45 minutes.