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Poblano and Corn Cream Soup

Poblano and Corn Cream Soup
  • Prep 10 min
  • Total 25 min
  • Ingredients 9
  • Servings 8
Savory soup. Serve this calcium-containing creamy soup topped with corn tortilla strips.

Ingredients

  • 4 cups milk
  • 1/4 medium onion, chopped
  • 1 teaspoon finely chopped garlic
  • 1 cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)
  • 1 1/2 cups frozen corn, thawed
  • 6 poblano chiles, roasted, peeled, seeded and stemmed
  • 1 teaspoon salt
  • 1 teaspoon chicken bouillon granules
  • Additional milk or chicken broth, if desired

Directions

  • 1
    In 4-quart saucepan, heat 2 cups of the milk, the onion and garlic over medium-high heat 2 to 3 minutes or until warm. Stir in potatoes with wire whisk or rubber spatula until smooth.
  • 2
    In blender, place potato mixture, 3/4 cup of the corn, the chiles, salt, bouillon granules and 1 cup of the milk; cover and blend on high speed about 45 seconds or until well blended.
  • 3
    Return soup to saucepan. Stir in remaining 1 cup milk and 3/4 cup corn. Cook over medium-high heat until thoroughly heated, stirring occasionally. If soup thickens, stir in additional milk as desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
460mg
19%
Potassium
470mg
13%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
9%
Sugars
13g
Protein
6g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
130%
130%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Savory soup. Serve this calcium-containing creamy soup topped with corn tortilla strips.
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