tablespoon Frank's® RedHot® Original Cayenne Pepper Sauce
1/2
teaspoon ground cumin
1
cup (4 ounces) shredded Cheddar or Monterey Jack cheese with jalapeño pepper
1
can (4 ounces) chopped green chilies, drained
1
cup low-fat sour cream
Prep Time
30 minutes
Cook Time
15 minutes
1. Combine chicken broth, corn, taco sauce, 2/3 cup French Fried Onions, Frank's RedHot Sauce and cumin in large saucepan. Bring to a boil over high heat, stirring often. Reduce heat to low. Simmer, uncovered, 10 minutes, stirring occasionally.
2. Pour one third of the soup into blender or food processor. Cover tightly; blend until puréed. Transfer to large bowl. Repeat with remaining soup, blending in batches. Return all puréed mixture to saucepan.
3. Add cheese; whisk until cheese melts and mixture is well blended. Stir in green chilies and sour cream. Cook over low heat until heated through. Do not boil. Ladle soup into individual bowls. Garnish with additional sour cream, if desired. Sprinkle with remaining 2/3 cup onions.
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