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Santa Fe Corn Soup

Santa Fe Corn Soup

Fast and flavorful soup blended in just 1 batch with no added butter or oil! Try both the corn and carrot variations.

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Serves 4

Prep time 5 min.

Cook time 15 min.

Ingredients

  • 1/2 cup chopped onion
  • 2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, drained
  • 1 can (4 oz.) fire-roasted diced green chilies, drained
  • 1 1/2 to 2 cups College Inn® Fat Free & Lower Sodium Chicken Broth, divided
  • 1 tsp. cumin
  • 3 Tbsp. chopped fresh cilantro
  • Optional Toppings:
  • Crema
  • Cracked back pepper
  • Corn
  • Cilantro

Directions

  1. Combine onion, corn, and chilies, 1 cup broth and cumin in a medium saucepan. Bring to a boil; reduce heat and simmer 10 minutes, or until onions are tender, stirring occasionally.
  2. Spoon corn mixture into a blender; puree until smooth, about 2 minutes. Return to same saucepan.
  3. Stir in 1/2 cup broth and cilantro. Add additional 1/2 cup broth if a thinner texture is desired. Simmer 3 minutes or until heated through.

VARIATION: To make Carrot Ginger Soup, prepare recipe as directed, except use 4 cups coarsely chopped carrots instead of corn, increase onion to ¾ cup and add 2 tsp. grated fresh ginger in Step 1. 

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