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Roasted Corn and Jalapeo Cheese Soup
- 1/2 cup dried pinto beans
- 5 ears fresh corn with husks
- 2 tablespoons olive oil
- 4 green onions, both white and green parts, chopped
- 4 jalapeos, seeded and chopped
- 1/2 teaspoon ground cumin
- 2 cups vegetable stock
- small handful fresh cilantro, chopped
- juice from 1 lime
- 3/4 cup grated fresh jack cheese
- 1 teaspoon sea salt, or to taste
- chili powder for garnish
Directions:View on Lisa's Kitchen
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