Spicy Habanero Southwest Soup

A Moore's Award Winning Recipe!


½ Cup red onion, chopped
½ Cup green bell pepper
½ Cup red bell pepper
5 Ears of corn
6 Cans of tomato puree, 10 oz each
1 ½ Cups Moore’s Spicy Habanero Wing & Hot Sauce
4 Tablespoons butter
2 Tablespoons olive oil
2 Cups prepared chicken, chopped
8 oz Sour cream
Tortilla Strips


1. Pull the outer corn husks down the ear to the base, and strip away silk from each ear by hand. Cut off base of corn, removing the husks and silk. Roast corn over your stove top or grill, for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender. Remove kernels from the cob.
2. Sautee red onion, green bell pepper and red bell pepper in olive oil over medium heat until slightly tender.
3. In a large pot, add the corn, red onion, green bell pepper, red bell pepper, chicken, tomato paste, Moore’s Spicy Habanero Wing & Hot Sauce and butter. Simmer over low heat for 30 minutes, stirring occasionally.
4. Serve and garnish with sour cream, tortilla strips and cilantro.