Corn And Jalapeno Cheese Soup

1. 1

   In a 4 to 5-quart pan, melt butter over medium heat.

2. 2

   Add onion and cumin and cook, stirring often, until onion is soft but not brown.

3. 3

   Smooth blend 1 to 2 tablespoons of the broth with cornstarch.

4. 4

   Pour cornstarch mixture and remaining broth into pan; add corn, pepper and 1/4 cup salsa.

5. 5

   Bring to a boil over high heat, stirring.

6. 6

   Pour into a tureen or 4 wide bowls.

7. 7

   Offer cheese, salsa and corn tortilla chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.