I have to give my sister Erin credit for finding this recipe. I really wished she lived closer so she could cook for me. A lot.
I must warn you, this recipe makes a rather large pot of soup. It probably would freeze well though and the leftovers make a quick, delicious lunch!
It’s great served with the sour cream, fresh lime juice, chopped tomato, a bit of cilantro (or in my case a LOT of cilantro) and your favorite corn chips. Oh – and a nice, thick slice of skillet corn bread.