Santa Fe Corn Soup
Fast and flavorful soup blended in just 1 batch with no added butter or oil! Try both the corn and carrot variations.
Serves
4
Prep time 5 min.
Cook time 15 min.
Ingredients
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:
Crema
Cracked back pepper
Corn
Cilantro
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Directions
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.
Spoon corn mixture into a blender; puree until smooth, about 2 minutes. Return to same saucepan.
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.
