Salsa verde (green sauce) added to this soup in Mexico produces a vibrant color and to complement the underlying flavor of the roasted poblanos.
2 large poblano chiles
2 teaspoons butter
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup evaporated fat-free milk
2 tablespoons cornstarch
2 10-ounce packages frozen whole-kernel corn, thawed
4 cups chicken stock
1 3-ounce package less fat cream cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
7 tablespoons Salsa Verde
Place chilies on a foil-lined baking sheet, and broil 10 minutes or until the chilies are black, turning occasionally. Place the chilies in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chilies; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside.
Heat 1-teaspoon butter in a small skillet over medium heat. Add onion and garlic; saute five minutes. Remove from heat.
Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.
Heat 1-teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes.
Add chicken stock, and bring to a boil. Stir in chilies, cream cheese, salt, and pepper; reduce heat, and cook for five minutes or until cheese melts. Serve with Salsa Verde.
Recipe makes 7 servings.
Serving size: 1 cup soup and 1 tablespoon salsa
Calories: 147; Total Fat: 3.2g; Cholesterol: 12mg; Sodium: 549mg; Carbohydrates: 25g Protein: 7.6g; Fiber: 2.8g
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