TOMATO SOUP WITH CORN AND GREEN CHILES

1/4 lb bacon

1 onion diced

1 carrot diced

2 stalks celery diced

2 cloves garlic diced

4 cups tomato juice

2 cups chicken stock

4 ears of corn

2 cans diced green chiles (7 oz)

4 oz queso fresco cheese

1 lime

cilantro

salt and pepper

Dice the bacon, and render it in a large sauce pan until crisp. Remove the pieces with a slotted spoon and reserve. Saute the diced vegetables until soft. Season with salt and pepper. Add the tomato juice, chicken stock, and green chiles and bring to a simmer. Cut he kernels from the corn and add to the soup along with the reserved bacon. Simmer for about 20 minutes until the flavors blend, but the corn remains somewhat crisp. Serve topped with crumbled cheese, chopped cilantro, and a good squeeze of lime juice.

Burk

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