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Smoky Chipotle Corn Soup

If you like corn, you’ll love this soup. With great flavor and just a little zing, it’s sure to get rave reviews

4 C Corn kernels (fresh or frozen)                     
3 Cans Chicken broth
3 Medium tomatoes, quartered                          
4 Slices bacon, thick cut
1C Onion, chopped
½ TSP Dried Mexican oregano
3 Cloves garlic, finely chopped
½ C Heavy cream
¼ C Cilantro, chopped
½ C Queso Fresco cheese, crumbled
2 TBSP Arizona Chipotle Rub                            
½ TSP Liquid smoke (Mesquite preferred)

 Place chopped tomatoes, oregano, two cups of the corn kernels and one can of chicken broth in blender and puree until smooth. Set aside. In a large saucepan, fry bacon until brown and crisp. Remove bacon and place on paper towel to drain. Add onion to bacon fat in saucepan and sauté until translucent. Stir in garlic and Arizona Chipotle Rub and continue to sauté for about one more minute. Add puree and remaining chicken broth. Bring to a boil and add remaining corn kernels and liquid smoke. Reduce heat and simmer 20-30 minutes stirring occasionally. Skim foam from top with large spoon.

Add half the cilantro and cream. Stir well. Simmer 5 minutes more. Ladle into bowls and garnish with crumbled bacon, cilantro, and crumbled cheese.

Serves 4

 

 

*Cook times are approximate.