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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
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
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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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.
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