Name: Spicy Jalapeño Corn Soup
Prep time: 15 s
Cook time: 25 s
Total time: 55 s
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 1 medium onionchopped; 2 cloves garlicchopped; 2 jalapeñoschopped (seededif desired); 1 teaspoon ground cumin; 3 cans (15.25 ounces each) whole-kernel cornundrained; 4 teaspoons MAGGI Granulated Chicken Flavor Bouillon; 1 can (7.6 fluid ounces) NESTLÉ Media Crema; 1 tablespoon cilantro leaves for garnish

Ingredients

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1 tablespoon vegetable oil
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1 medium onion, chopped
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2 cloves garlic, chopped
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2 jalapeños, chopped (seeded, if desired)
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1 teaspoon ground cumin
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3 cans (15.25 ounces each) whole-kernel corn, undrained
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4 teaspoons MAGGI Granulated Chicken Flavor Bouillon
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1 can (7.6 fluid ounces) NESTLÉ Media Crema
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1 tablespoon cilantro leaves for garnish

The Secret Ingredient

A canister of Granulated Chicken Bouillon with a yellow label of an illustrated chicken carrying a basket.

Granulated Chicken Bouillon 15.9 oz

Media Crema

(7.6 oz. Can)

Make It

Step 1

Heat oil in large saucepan over medium-high heat. Cook onion, garlic and jalapeños, stirring occasionally, until onion is tender. Stir in cumin. Add corn and liquid and bouillon. Bring to a boil. Reduce heat to low; cover.

Step 2

Cook for 15 minutes. Remove from heat; cool to room temperature. Transfer half of soup to blender; cover. Blend until smooth. Return to saucepan.

Step 3

Add media crema; cook over low heat, stirring occasionally, just until heated through without boiling. Garnish with cilantro; serve with bread, if desired.