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Prep 15min
Total15min
Servings4
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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)
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Steps
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.
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Sliced tomatoes and warmed flour tortillas are nice accompaniments to bowls of this southwestern-inspired soup.
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Nutrition Facts
Serving Size:1 Serving
Calories
260
Total Fat
4g
0%
Saturated Fat
2g
0%
Sodium
630mg
0%
Total Carbohydrate
44g
0%
Dietary Fiber
5g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Skim Milk; 1/2 Vegetable;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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