Skip to main content

Zesty Tomatillo and Corn Soup

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. sugar
Ingredient Line: 
1 Tbs. plus 1 tsp. vegetable oil
Ingredient Line: 
1 medium onion, finely chopped (⅔ cup)
Ingredient Line: 
5 tomatillos, husked and quartered (1 ⅓ cups)
Ingredient Line: 
3 medium cloves garlic, minced
Ingredient Line: 
5 cups fresh corn kernels or 3 (10-oz) pkgs. frozen corn kernels, thawed
Ingredient Line: 
4 cups vegetable broth
Ingredient Line: 
1 cup frozen peas, thawed
Ingredient Line: 
2 Tbs. coarsely chopped fresh cilantro
Ingredient Line: 
1 cup diced red bell pepper
Ingredient Line: 
4-oz. can chopped mild green chilies

Instructions: 

  1. In large pot, heat 1 tablespoon oil over medium-high heat. Add onion, tomatillos and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Stir in 4 cups (or 2 pkgs.) corn, 3 cups broth, peas and chopped cilantro. Puree mixture using an immersion blender or in batches using a food processor or blender.
  2. Wipe out pot, then heat remaining 1 teaspoon oil over medium heat. Add bell pepper and cook, stirring often, until softened, about 5 minutes. Return puree mixture to pot and bring to a simmer. Stir in chilies (with liquid), sugar, remaining corn and remaining 1 cup broth. Bring to a boil, reduce heat to low and simmer 15 minutes. Season with salt and pepper. (Can be prepared up to 2 days ahead; cover and chill.)
  3. Ladle soup into bowls, garnish with cilantro and serve.

Nutrition Information: 

Calories: 
178
Protein: 
6 g
Total Fat: 
4 g
Saturated Fat: 
g
Carbohydrates: 
25 g
Cholesterol: 
mg
Sodium: 
129 mg
Fiber: 
4 g
Sugar: 
g
Yield: 
8 Servings