This takes me longer to make - I chop the onions and poblanos - but it is worth the effort. Since I make a batch and individually freeze for work lunches, I add about 2 to 3 ounces of Velveeta - I know, but it needed something that would melt and freeze.
Spicy Poblano and Corn Soup
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
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- Calories: 239
- Calories from fat: 15%
- Fat: 4g
- Saturated fat: 2.2g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.5g
- Protein: 13.2g
- Carbohydrate: 42.3g
- Fiber: 4.9g
- Cholesterol: 13mg
- Iron: 1.5mg
- Sodium: 633mg
- Calcium: 275mg
- 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
- 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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