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1-800-461-SOUP(7687)

Recipes

Mexican Corn Soup

Total Time

45 min.

Serving & Size

250 ml

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Thick cut bacon 1/4 lb 113  g
1. In a stock pot over medium heat, cook bacon, until brown and crisp, about 6-8 minutes. Remove bacon to a paper towel lined plate to drain. Set aside.
Ingredients Weight Measure
Weight Measure
Onion, chopped 1 cup 250  mL
2. Add onions to bacon fat and cook, stirring frequently until soft and translucent.
Ingredients Weight Measure
Weight Measure
Garlic, finely chopped 2 cloves cloves
Dried oregano 1/2 tsp 2 1/2  mL
3. Add garlic and oregano and stir for another minute.
Ingredients Weight Measure
Weight Measure
Creamed corn, canned 3 cups 750  mL
Corn niblets, frozen 1/2 tsp 125  mL
Diced tomatoes, canned with juice (no added salt preferred) 26 oz. 796  mL
Campbell’s® Mexican Tortilla Concentrated Soup Base 1.5 cups 375  mL
Water 1.5 cups 375  mL
4. Add creamed corn and corn niblets to saucepan with Campbell's® Mexican Tortilla Concentrated Soup Base, water, and canned tomatoes (with juice). Bring to a low boil and simmer over medium-low heat until thickened, about 15-20 minutes.
Ingredients Weight Measure
Weight Measure
Chopped fresh flat-leaf parsley 3 tbsp 45  mL
5. Mix in the parsley and reserved bacon and heat through.
Ingredients Weight Measure
Weight Measure
Coarse salt and freshly ground black pepper to taste
6. Season to taste with salt and pepper.

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