Spicy Poblano and Corn Soup

Spicy Poblano and Corn Soup Recipe
Photo: Oxmoor House
While we prefer poblano chile peppers, you may substitute green chiles instead. Serve this soup with sliced tomatoes and tortillas.

Prep: 3 minutes; Cook: 10 minutes

3

Good, solid recipe

Yield:

4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 239
Caloriesfromfat 15 %
Fat 4 g
Satfat 2.2 g
Monofat 0.3 g
Polyfat 0.5 g
Protein 13.2 g
Carbohydrate 42.3 g
Fiber 4.9 g
Cholesterol 13 mg
Iron 1.5 mg
Sodium 633 mg
Calcium 275 mg

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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

April 2009
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