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Corn Soup with Pico de Gallo Recipe

Corn Soup with Pico de Gallo Recipe photo by Taste of Home

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My son loves the way the kitchen smells when this soup is cooking. He comes into the kitchen and fans the aroma into his face and I know he is happy. —Elaine Sweet of Dallas, Texas

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Corn Soup with Pico de Gallo Recipe

Prep: 50 min. Cook: 20 min.

Yield: 6 Servings

50 20 70

Ingredients

3 corn tortillas (6 inches), cut into 1-inch strips
4 medium ears sweet corn, husks removed
1/2 teaspoon canola oil
1/2 teaspoon each salt, pepper and paprika
1 medium red onion, chopped
1 bacon strip, chopped
6 garlic cloves, minced
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 cup fat-free milk
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup minced fresh cilantro
1/4 cup lime juice
PICO DE GALLO:
2 plum tomatoes, chopped
1 medium ripe California Avocado, peeled and chopped
1 small serrano pepper, seeded and chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp.
Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside.
In a large saucepan, saute onion and bacon for 5 minutes; add garlic, cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice.
Combine pico de gallo ingredients. Serve with soup and tortilla strips. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup soup with 1/4 cup pico de gallo and 3 tortilla strips equals 217 calories, 8 g fat (1 g saturated fat), 3 mg cholesterol, 740 mg sodium, 33 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Corn Soup with Pico de Gallo in Healthy Cooking August/September 2008, p35

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Corn Soup with Pico de Gallo

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Reviewed on May. 02, 2013 by ZULEIKA

VERY GOOD TASTING

Reviewed on Nov. 01, 2011 by EHoch

It was very easy to make & the flavor is fantastic. I like the recipe as it stands but one could always add a bit of chicken in this too. It's a keeper!

Reviewed on Sep. 04, 2008 by mtbike40

This is a very easy to make, delicious soup that contains such a variety of flavors that your taste buds a tripping over each other trying to grab the next taste. Do not skip the Pico de Gallo because it is easy but adds a really nice punch to the dish.