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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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Corn Soup with Pico de Gallo Recipe

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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
TOTAL TIME: Prep: 50 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 50 min. Cook: 20 min.
MAKES: 6 servings

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 avocado, peeled and chopped
  • 1 small serrano pepper, seeded and chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 each: 217 calories, 8g fat (1g saturated fat), 3mg cholesterol, 740mg sodium, 33g carbohydrate (7g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Directions

  1. Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp.
  2. Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside.
  4. 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.
  5. 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.
Originally published as Corn Soup with Pico de Gallo in Healthy Cooking August/September 2008, p35


Reviews for Corn Soup with Pico de Gallo

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
randcbruns User ID: 828588 173079
Reviewed Jun. 20, 2014

"This is a simple soup that is just so filling. I love the corn flavor it gives, so many corn soups don't really taste like corn. We also like to add shredded chicken or turkey into this from time to time. We also top it off with a dollop of sour cream."

MY REVIEW
ahmom User ID: 3426126 93574
Reviewed Aug. 30, 2013

"I used almond milk and it worked beautifully."

MY REVIEW
ahmom User ID: 3426126 93564
Reviewed Aug. 30, 2013

"EXCELLENT!!! It is WONDERFUL!"

MY REVIEW
ZULEIKA User ID: 7249174 174839
Reviewed May. 2, 2013

"VERY GOOD TASTING"

MY REVIEW
EHoch User ID: 5910319 89056
Reviewed Nov. 1, 2011

"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!"

MY REVIEW
mtbike40 User ID: 3334594 106789
Reviewed Sep. 4, 2008

"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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