Spicy Tomato and Corn Soup Recipe
- 2 (14.5 ounce) cans chicken broth
- 2 1/2 cups whole kernel corn
- 1 (24 ounce) jar ORTEGA® Thick & Chunky Salsa
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- 1/2 teaspoon salt
- 1/2 cup crumbled cotija cheese
step 1: 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.