Mexican

Corn Salsa Soup is for Soup.

Corn Salsa Soup takes 10 minutes to prepare.

Corn Salsa Soup takes 20 minutes to cook.

Corn Salsa Soup makes 4 servings.

The ingredients for Corn Salsa Soup are:

4 poblano chiles
2 tablespoons vegetable oil
2 12oz. Cans of Corn
1 red onion, chopped
3 cloves garlic, chopped
dash Salt & Pepper
One 32-ounce container (4 cups) reduced sodium vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
1 lime, halved
2 tablespoons cilantro leaves chopped

Here is how you make Corn Salsa Soup:

1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.2. In a large, deep skillet, heat the 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.3. . Ladle the soup into 4 bowls. Add a squeeze of lime juice. Top with cilantro.Enjoy!For a little more of a meal..you could add diced chicken.Number of Servings: 4Recipe submitted by SparkPeople user NEVERNAKED.

The nutritional information for Corn Salsa Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 236.8

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 697.9 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 7.1 g
• Protein: 5.5 g

Corn Salsa Soup is Mexican cuisine.

The dietary needs meet for Corn Salsa Soup is Vegetarian