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Spicy Poblano and Corn Soup
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Prep Time:
15 minutes
Total Time:
15 minutes
Creamy Southwestern corn and poblano chili soup ready in just 15 minutes.
Ingredients:
  • 1 bag (16 oz) frozen baby gold and white corn, thawed
  • 2 cups fat-free (skim) milk
  • 4 poblano chiles (about 1 lb), seeded, chopped
  • 1 cup refrigerated prechopped onion (from 8-oz container)
  • 1 tablespoon water
  • 3/4 teaspoon salt
  • 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
Instructions:
  • Combine 1 cup of corn and 1 1/2 cups of milk in a 3-quart saucepan. Bring to a boil over medium heat, stirring occasionally.
  • Combine chiles, onion, and water in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.
  • In a blender, blend together 2 cups of corn and 1/2 cup of milk until smooth. Add the pureed mixture to the corn in the saucepan, along with the chile mixture and salt. Cook over medium heat for 6 minutes, stirring occasionally until hot.
  • Pour a generous amount of 1 1/3 cups of soup into each of the 4 bowls and sprinkle 2 tablespoons of cheese on top of each serving.

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