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
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
-
Step1In 3-quart saucepan, stir 1 cup of the corn and 1 1/2 cups of the milk. Heat to boiling over medium heat.
-
Step2In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
-
Step3Meanwhile, 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.
-
Step4Ladle 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
3Tips from the Betty Crocker Kitchens
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