Recipe Name Mexican Tomato and Corn soup Submitted by Guest Recipe Description I made it up Quantity 0 Quantity Unit Prep Time (minutes) 60 Cook Time (minutes) 90 Ready In (minutes) 150

Ingredients Amount Measure Ingredient 1 can (29 oz) (401 x 411) Tomato canned, puree 8 cups chicken broth (10.5 ounce can) 1/2 cup, chopped or diced adobo sauce 1 pound, raw boneless, skinless chicken breast 1 1/2 cups corn, canned 1 2/3 cups Corn, cream style 1 tablespoon Agave nectar 12 ounces Linguica sausage 2 tablespoons Spices, ground cumin 2/3 cup, chopped Onion, chopped 4 tablespoon cilantro, fresh, chopped Steps Sequence Step 1 saute linguica until some of fat is rendered. Add onions and sweat until soft. Add chipotle puree, agave nectar and stir for 3 minutes. Add can of tomato puree and chicken broth. Bring to a boil, then simmer. Add cooked chicken, corn, and cumin. Simmer for about an hour. Add chopped cilantro at the last minute. Serve with tortillas and lime wedges.