SparkPeople Advertisers Keep the Site Free

4.3 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 236.8
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 697.9 mg
  • Total Carbs: 39.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 5.5 g

View full nutritional breakdown of Corn Salsa Soup calories by ingredient
Report Inappropriate Recipe

Corn Salsa Soup

Submitted by: NEVERNAKED

Introduction

Adapted 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.
Number of Servings: 4

Ingredients

    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


Directions

1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
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.

Enjoy!

For a little more of a meal..you could add diced chicken.




Number of Servings: 4

Recipe submitted by SparkPeople user NEVERNAKED.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • 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.


    Was this review helpful?   yes  No
  • Thanks for this excellent recipe. - 3/22/09

    Was this review helpful?   yes  No
  • I love this Rachael Ray recipe!! - 3/17/09

    Was this review helpful?   yes  No