Spicy Poblano and Corn Soup

By sheilaolim

While we prefer poblano chile peppers, you may substitute green chiles instead. Serve this soup with sliced tomatoes and tortillas.

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

Details

Servings 4

Preparation

Step 1

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.