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Corn Soup with Pico de Gallo

Total Time

Prep: 50 min. Cook: 20 min.


6 servings

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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  • 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
  • 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


  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.

Nutrition 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.

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