I love the cheesy taco corn on the cob so much I decided to try to turn it into a soup.
8 ears corn, corn sliced from cob
1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth
8 ears corn, corn sliced from cob1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth
3 limes, zested and juiced
Combine above ingredients in slow cooker. Cook on low 6 hours.
Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded
Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.
Combine above ingredients in slow cooker. Cook on low 6 hours.
Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded
Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.
Serve. Top with additional cheese.
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