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Spicy Poblano and Corn Soup

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By Betty Crocker Kitchens
Updated Feb 9, 2012
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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.

Spicy Poblano and Corn Soup

  • Prep Time 15 min
  • Total 15 min
  • Servings 4
  • Ingredients 7
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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)

Instructions

  • Step 
    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.
  • Step 
    2
    In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
  • Step 
    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.
  • Step 
    4
    Ladle about 1 1/3 cups soup into each of 4 bowls. Top each serving with 2 tablespoons cheese.

Nutrition

260 Calories
4g Total Fat
13g Protein
44g Total Carbohydrate

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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