Spicy Poblano and Corn Soup |
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Prep Time: 3 Minutes Cook Time: 10 Minutes |
Ready In: 13 Minutes Servings: 4 |
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While we prefer poblano chile peppers, you may substitute green chiles instead. Serve this soup with sliced tomatoes and tortillas. Ingredients:
1 (16-ounce) package frozen baby gold and white corn (such as birds eye), thawed and divided |
2 cups fat-free milk, divided |
4 poblano chiles, seeded and chopped (about 1 pound) |
1 cup refrigerated prechopped onion |
1 tablespoon water |
3/4 teaspoon salt |
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese |
Directions:
1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.
2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.
3. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.
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