Spicy Poblano and Corn Soup

Spicy Poblano and Corn Soup

Enjoy this creamy soup for dinner made with corn, poblano chilies and onion that’s ready in 15 minutes – perfect if you love Southwestern cuisine.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

4

servings

1
bag (16 oz) frozen baby gold and white corn, thawed
2
cups fat-free (skim) milk
4
poblano chiles (about 1 lb), seeded, chopped
1
cup refrigerated prechopped onion (from 8-oz container)
1
tablespoon water
3/4
teaspoon salt
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
  1. In 3-quart saucepan, stir 1 cup of the corn and 1 1/2 cups of the milk. Heat to boiling over medium heat.
  2. In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
  3. Meanwhile, in blender, place remaining 2 cups corn and 1/2 cup milk. Cover; blend on high speed until smooth. Add pureed mixture to corn mixture in saucepan. Stir in chile mixture and salt. Cook 6 minutes over medium heat, stirring occasionally, until hot.
  4. Ladle about 1 1/3 cups soup into each of 4 bowls. Top each serving with 2 tablespoons cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Sliced tomatoes and warmed flour tortillas are nice accompaniments to bowls of this southwestern-inspired soup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • Total Fat 4g
      • (Saturated Fat 2g,),
    • Sodium 630mg;
    • Total Carbohydrate 44g
      • (Dietary Fiber 5g,
    • Protein 13g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1/2 Skim Milk;
      • 1/2 Vegetable;
      Carbohydrate Choices:
      • 3;
      *Percent Daily Values are based on a 2,000 calorie diet.