Corn Soup with Pico de Gallo

Name: Corn Soup with Pico de Gallo
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 6 servings.
Cuisine: North America, Mexican
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

6 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 50 min. Cook: 20 min.

Makes

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

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

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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

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.

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.

Corn Soup with Pico de Gallo

Total Time

Makes

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Ingredients

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