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Corn Soup with Pico de Gallo

Corn Soup with Pico de Gallo
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
6 ServingsPrep: 50 min. Cook: 20 min.

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
© Taste of Home 2013

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Corn Soup with Pico de Gallo (continued)

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.
Nutrition 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.
© Taste of Home 2013