Once my family gets a whiff of this Southwestern soup, it doesn’t take them long to reach the dinner table. The blend of seasonings and succulent pico de gallo add to its fabulous flavor.
—ELAINE SWEET DALLAS, TX
PREP: 50 MIN. • COOK: 20 MIN. • MAKES: 6 SERVINGS
3 corn tortillas (6 inches), cut into 1-inch strips
4 medium ears sweet corn, husks removed
1/2 teaspoon canola oil
1/2 teaspoon each salt, pepper and paprika
1 medium red onion, chopped
1 bacon strip, chopped
6 garlic cloves, minced
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 cup fat-free milk
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup minced fresh cilantro
1/4 cup lime juice
PICO DE GALLO
2 plum tomatoes, chopped
1 medium ripe avocado, peeled and chopped
1 small serrano pepper, seeded and chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1. 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 the cilantro and lime juice.
5. Combine pico de gallo ingredients. Serve with soup and tortilla strips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 217 cal., 8 g fat (1 g sat. fat), 3 mg chol., 740 mg sodium, 33 g carb., 6 g fiber, 8 g pro. Diabetic Exchanges: 2 starch, 1 1/2 fat.