I’m a big fan of soups, especially this time of year, and I’m always on the lookout for new soup recipes, especially of the quick and easy variety. Here’s one that a friend turned me on to, with a few little tweaks of my own.
Tomato, Corn and Spinach Soup
Ingredients
- 2 large cans tomato soup, about 23 oz each
- 3 cups water
- 1 cup chicken broth
- 2 cans creamed corn (about 15 oz each)
- 2 cans whole kernel corn (about 15 oz each)
- 2 cans diced tomato with green chilies
- 2 cups fresh or frozen spinach, chopped
- 1 can tomato paste (6 oz)
- salt and pepper, to taste
- Optional: Shredded cheese for topping (I like pepper jack, but feel free to use your own favorite)
Directions
- Mix all ingredients except cheese in a deep pot and stir until mixed well.
- Heat on medium, stirring often, for 15-20 minutes. Add additional liquid if needed
- Reduce to low and simmer for another 15 minutes.
- Stir and serve.
Optional: Sprinkle individual servings with desired amount of cheese
NOTES:
- You can substitute an equivalent amount of frozen corn for the canned
- I like my soups spicy, but if this is too spicy for you, substitute one or both cans of diced tomatoes with chilies with regular diced tomatoes
- This recipe makes 8-10 servings and freezes well
