Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Salsa verde (green sauce) is added to this soup in Mexico to produce a vibrant color and to compliment the underlying flavor of the roasted poblanos.

Recipe by Cooking Light January 1999

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Credit: Randy Mayor; Styling: Mary Catherine Muir

Recipe Summary test

Yield:
7 servings (serving size: 1 cup soup and 1 tablespoon salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside.

  • Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Remove from heat.

  • Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.

  • Heat 1 teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts. Serve with Salsa Verde.

Nutrition Facts

147 calories; calories from fat 20%; fat 3.2g; saturated fat 1.2g; mono fat 1.2g; poly fat 0.5g; protein 7.6g; carbohydrates 25g; fiber 2.8g; cholesterol 12mg; iron 0.8mg; sodium 549mg; calcium 78mg.
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