CORN SOUP WITH PICO DE GALLO RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- 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.
- Yield: 6 servings.
- Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
- Originally published as Corn Soup with Pico de Gallo in Healthy Cooking
- August/September 2008, p35
- Nutritional Facts
- 4 cup soup with 1/4 cup pico de gallo and 3 tortilla strips equals 217 calories, 8 g fat (1 g saturated fat), 3 mg cholesterol, 740 mg sodium, 33 g carbohydrate, 6 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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