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 min
  • Total Time 15 min
  • Servings 4

Ingredients

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.

Expert Tips

Sliced tomatoes and warmed flour tortillas are nice accompaniments to bowls of this southwestern-inspired soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
,
% Daily Value
Total Fat
4g
4%
(Saturated Fat
2g,
2%
),
Sodium
630mg
630%;
Total Carbohydrate
44g
44%
(Dietary Fiber
5g
5%
),
Protein
13g
13%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.