Smoky Corn Soup
- Total Time
olive oil2 tsp
fat free vegetable broth4 cup(s)
uncooked red onion(s)1 small, chopped
uncooked bell pepper(s)1 item(s), small, red variety, chopped
jalapeño pepper(s)1 medium, seeded and chopped
garlic clove(s)1 medium clove(s), minced
table salt1 tsp
chipotle chili powder½ tsp
ground cumin½ tsp
corn4 small, kernels removed and cobs reserved
reduced-fat sour cream¼ cup(s)
fresh lime juice1 Tbsp
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