Spicy Poblano and Corn Soup

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

Yield: 4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
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Nutritional Information

Amount per serving
  • 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

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. 1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.
  2. 2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.
  3. 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.

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