About this recipe:
Get ready to warm up with a bowl of our Esquites Soup! This hearty soup features Juanita’s Hominy, sweet corn, and a blend of aromatic spices, all simmered to perfection in a rich chicken broth. Topped with a dollop of sour cream, crumbled Cotija cheese, and Juanita’s zesty Spicy Nacho Cheese sauce, this recipe is a comforting and flavorful twist on a classic favorite. Perfect for a cozy night in or as a starter for your next dinner party, this soup is sure to impress!
Ingredients:
- 1 (15 oz.) can Juanita’s Hot & Spicy Nacho Cheese Sauce
- 2 cups Juanita’s Hominy, drained
- 2 tablespoons canola oil
- 1/2 medium onion, diced
- 1 medium jalapeño, seeded and diced
- 1 clove garlic, minced
- 4 cups sweet canned corn, drained
- 1 bunch cilantro, minced
- 1 quart chicken broth
- 1/2 cup heavy cream
- 1 tablespoon lime juice
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons cracked black pepper
- 2 tablespoons crumbled Cotija cheese
- 1/4 cup Juanita’s Pico Mixture
- 1/2 cup sour cream
Step by step:
- In a large soup pot, heat 2 tablespoons of canola oil over medium heat. Add 1/2 diced onion and 1 diced jalapeño. Cook until the onions are translucent.
- Add 4 cups of drained sweet canned corn and 2 cups of drained Juanita’s Hominy to the pot. Cook, stirring occasionally, for 10-15 minutes until toasted and golden brown. Be sure to stir well and avoid burning the mixture.
- Add 1 minced garlic clove and 1 bunch of minced cilantro to the pot. Continue to cook for 1 more minute. Then, reduce the heat to low.
- Add chicken broth, Juanita’s Spicy Nacho Cheese sauce, reserved corn/hominy mixture, heavy cream, lime juice, chili powder, salt, and pepper to the pot. Stir well and simmer for 5 minutes. Salt and pepper to taste. Serve in a bowl and top with Cotija cheese, Juanita’s Pico Mixture, and sour cream. Enjoy!
