Wayne Gisslen

Southwestern Corn and Tomato Soup

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Preparation info
  • 2 QT 1.9 l ) portions:

    8

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Heat the oil in a soup pot and sauté the onion, green pepper, garlic, coriander, and cayenne until the onion is soft.
  2. Add the tomatoes and stock. Bring to a boil and simmer about 20 minutes.
  3. Add the corn and simmer another few minutes.
  4. Season to taste with salt and pepper.
  5. Immediately before serving, top each corn chip with a spoon

Per serving: Calories, 190; Protein, 6 g; Fat, 10 g (43% cal.); Cholesterol, 20 mg; Carbohydrates, 24 g; Fiber, 5 g; Sodium, 270 mg.