This soup recipe is really delicious. It makes quite a bit so don’t make it unless you have a least 5 people that will be eating it or you’ll be eating it forever!
3 cups whole milk
1 cup yellow corn muffin mix (I used Jiffy)
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1 tsp. dried oregano
2 quarts low-sodium chicken broth
2 sweet potatoes (or maybe 3 if you’d like), peeled and cut into 1/2″ pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
salt and pepper, to taste
* I didn’t do this, but I think it would probably be really good with bacon bits in it too.
Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes.Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Season with salt and pepper (I like it with quite a bit of pepper). Serve.