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Spicy Tomato and Corn Soup

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Spicy Tomato and Corn Soup

6-8 servings

This spicy soup features a popular Mexican cheese called cotija. Though becoming increasingly available in the states, especially in urban areas with Mexican markets, cotija can be hard to find. Farmer or feta cheese makes a great substitution.


  3 1/2 cups chicken broth (two 14.5-ounce can)

  2 1/2 cups fresh or frozen corn kernels (about 5 ears)

  2 1/2 cups ORTEGA® Thick & Chunky Salsa (24-ounce jar)

  1/2 cup ORTEGA® Diced Green Chiles (4-ounce can)

  1/2 tsp salt

  2 oz crumbled cotija cheese

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COMBINE broth, corn, salsa, chiles and salt in large saucepan. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until corn is crisp-tender. Sprinkle with cheese before serving.