Smoky Corn Soup
- Total Time
- 1:05
- Prep
- 0:15
- Cook
- 0:40
- Serves
- 6
- Difficulty
- Easy
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olive oil2 tsp
-
fat free vegetable broth4 cup(s)
-
uncooked red onion(s)1 small, chopped
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uncooked bell pepper(s)1 item(s), small, red variety, chopped
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jalapeño pepper(s)1 medium, seeded and chopped
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garlic clove(s)1 medium clove(s), minced
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table salt1 tsp
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chipotle chili powder½ tsp
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ground cumin½ tsp
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corn4 small, kernels removed and cobs reserved
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reduced-fat sour cream¼ cup(s)
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fresh lime juice1 Tbsp
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cilantro4 Tbsp, chopped fresh
- Heat oil in Dutch oven over medium heat. Add onion, bell pepper, jalapeno, garlic, salt, paprika, and cumin and cook, stirring often, until vegetables are softened, about 5 minutes. Add corn kernels, corn cobs, and broth and bring to boil.
- Reduce heat and simmer, covered, until vegetables are very tender, about 30 minutes. Remove and discard cobs. Let stand 5 minutes.
- Transfer soup in batches to blender and puree. Return to Dutch oven and cook over low heat until hot, about 2 minutes. Stir in sour cream and lime juice. ladle evenly into 6 bowls and sprinkle with cilantro.
- Per serving: generous 1 cup