Prep time 5 min.

Cook time 15 min.


½ cup chopped onion

2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, drained

1 can (4 oz.) fire-roasted diced green chilies, drained

1 ½ to 2 cups College Inn® Fat Free & Lower Sodium Chicken Broth, divided

1 tsp. cumin

3 Tbsp. chopped fresh cilantro

Optional Toppings:


Cracked back pepper




  1. Combine onion, corn, and chilies, 1 cup broth and cumin in a medium saucepan. Bring to a boil; reduce heat and simmer 10 minutes, or until onions are tender, stirring occasionally.

  2. Spoon corn mixture into a blender; puree until smooth, about 2 minutes. Return to same saucepan.

  3. Stir in ½ cup broth and cilantro. Add additional ½ cup broth if a thinner texture is desired. Simmer 3 minutes or until heated through.

VARIATION: To make Carrot Ginger Soup, prepare recipe as directed, except use 4 cups coarsely chopped carrots instead of corn, increase onion to ¾ cup and add 2 tsp. grated fresh ginger in Step 1. 

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