Recipes Spicy Poblano and Corn Soup (Entree, Appetizer, Soups)

Serving Size
1 1/3 Cup
Number of Servings
    • 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 pre-chopped onion
    • 1 tablespoon water
    • 3/4 teaspoon salt
    • 1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese

Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.  Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.  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.

Nutrition Information

239 Calories, 4g Fat, 13.2g Protein, 42.3g Carbohydrate, 4.9g Fiber, 13mg Cholesterol, 633mg Sodium