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Poblano and Corn Cream Soup

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Poblano and Corn Cream Soup
  • Prep 10 min
  • Total 25 min
  • Ingredients 9
  • Servings 8
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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

140 Calories, 3g Total Fat, 6g Protein, 23g Total Carbohydrate, 13g Sugars

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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