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Spicy Poblano and Corn Soup

Photo: Oxmoor House
Prep time 3 mins
Cook time 10 mins
Yield 4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)
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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

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