Mexican Corn Soup

Mexican Corn Soup
Serving & Size

250 ml

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Recipe Yields:

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Ingredients Metric Imperial
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.
2. Add onions to bacon fat and cook, stirring frequently until soft and translucent.
3. Add garlic and oregano and stir for another minute.
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.
5. Mix in the parsley and reserved bacon and heat through.
6. Season to taste with salt and pepper.

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