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MEXICAN CORN & PEPPER SOUP

SERVES 6
PREP TIME: 20 Minute(s)
COOK TIME: 20 Minute(s)
INGREDIENTS
1 Tbsp. vegetable oil
1 medium white onion, chopped
2 large red bell peppers, roasted, peeled, seeded and chopped*
3 cups frozen whole kernel corn, thawed, or drained canned corn
3 cups water
3 KnorrĀ® Reduced Sodium Chicken flavor Bouillon Cubes, crumbled
1/2 cup Mexican crema or half and half
PREPARATION

Heat oil in a medium saucepan over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add red peppers and corn. Cook about 2 minutes, stirring frequently. Add water and Knorr® Reduced Sodium Chicken flavor Bouillon Cubes and bring to a boil. Reduce heat and simmer covered about 10 minutes. Remove from heat and stir in crema.

* To roast red peppers, grill peppers, or broil in a broiler pan lined with aluminum foil, about 10 minutes or until blackened on all sides, turning occasionally. Wrap in foil and let cool; set aside.

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