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Corn Soup with Pico de Gallo Recipe

  • 6servings
  • 70minutes
  • 217calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 corn tortillas (6 inches), cut into 1-inch strips

  2. 4 medium ears sweet corn, husks removed

  3. 1/2 teaspoon canola oil

  4. 1/2 teaspoon each salt, pepper and paprika

  5. 1 medium red onion, chopped

  6. 1 bacon strip, chopped

  7. 6 garlic cloves, minced

  8. 1/4 cup all-purpose flour

  9. 3 cups reduced-sodium chicken broth

  10. 1 cup fat-free milk

  11. 1 can (4 ounces) chopped green chilies

  12. 1 teaspoon ground cumin

  13. 1 teaspoon dried oregano

  14. 1/2 cup minced fresh cilantro

  15. 1/4 cup lime juice

  16. PICO DE GALLO:

  17. 2 plum tomatoes, chopped

  18. 1 medium ripe avocado, peeled and chopped

  19. 1 small serrano pepper, seeded and chopped

  20. 1 garlic clove, minced

  21. 1/4 teaspoon salt

  22. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

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

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