Spicy Poblano and Corn Soup

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

Prep Time: 3 minutes
Cook Time: 10 minutes
Yield: 4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)

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. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.

2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.

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.

Nutritional Information

Calories:

239 (15% from fat)

Fat:

4g (sat 2.2g,mono 0.3g,poly 0.5g)

Protein:

13.2g

Carbohydrate:

42.3g

Fiber:

4.9g

Cholesterol:

13mg

Iron:

1.5mg

Sodium:

633mg

Calcium:

275mg