Corn Salsa SoupSubmitted by: NEVERNAKED
IntroductionAdapted from a from a Rachael Ray recipe, this is easy to make and very tasty! Plus, it's a great source of fiber. Adapted from a from a Rachael Ray recipe, this is easy to make and very tasty! Plus, it's a great source of fiber.
4 poblano chiles
2 tablespoons vegetable oil
2 12oz. Cans of Corn
1 red onion, chopped
3 cloves garlic, chopped
dash Salt & Pepper
One 32-ounce container (4 cups) reduced sodium vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
1 lime, halved
2 tablespoons cilantro leaves chopped
2. In a large, deep skillet, heat the 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
3. . Ladle the soup into 4 bowls. Add a squeeze of lime juice. Top with cilantro.
For a little more of a meal..you could add diced chicken.
Number of Servings: 4
Recipe submitted by SparkPeople user NEVERNAKED.
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I didn't realize I needed avocados (since they aren't in the ingredient list). So, I added some chicken that I slow-cooked the day before. The "soup" got very thick so I decided to forget about serving it as soup and added some cooked white rice to thicken it even more. Turned out great! - 8/8/09
Reply from NEVERNAKED (8/9/09)
I'm sorry..I don't usually use the avocado (I love it but it changes the fat content so much, i skip it). i'll fix the instructions. i'm surprised it thickened, mine is usually very brothy..but your creation sounds yummy.