Creamy Corn Soup
This is a very flexible recipe and works with almost any prepared corn dough product, like tortilla chips or taco shells, but they often bring extra salt and grease that is not needed in this recipe.
1 cup corn tortillas (chopped very small) (more = thicker) 2 cups water chicken bouillon (low sodium if possible) dry Mojo Seco (or tart citrus juice + pepper) to taste 1 can corn (niblets or whole kernel) optional
For extra flavor, toast the tortillas or heat them in a dry pan over medium high heat just until they start to turn light brown around the edges before chopping.
The Mojo Seco I use is a blend of salt, garlic, citrus (normally lime and orange) juice, onion, cumin and several kinds of pepper. Although it won't taste the same, a little lemon or lime juice with black pepper works too. A little citrus and pepper are important to make this taste bright and fresh.
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.