Corn and Chipotle Soup with Avocado-Radish Salsa

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Canned chipotle chiles add heat and a wonderful smokiness to this sweet soup.

  • 4Servings

Ingredients

  • 2 Tbs. olive oil
  • 1 medium onion, thinly sliced (1 1/2 cups)
  • 1 clove garlic, peeled and thinly sliced
  • 1/4 tsp. ground coriander
  • 3 cups fresh corn kernels or 1 1-lb. pkg. frozen corn, thawed
  • 2 cups low-sodium vegetable broth
  • 2 chipotle chiles in adobo sauce, chopped
  • 3/4 cup almond milk
  • 3 large radishes, diced (1/3 cup)
  • 1/2 avocado, peeled and diced (1/2 cup)
  • 2 tsp. lime juice
  • Fresh cilantro leaves, for garnish (optional)

Preparation

1. Heat oil in pot over medium heat. Add onion, and sauté 5 minutes. Stir in garlic and coriander, and cook 1 minute. Set aside ½ cup corn for garnish; add remaining corn, broth, and chiles to pot; bring to a simmer. Cover, and simmer 7 minutes. Stir in almond milk. Purée mixture with immersion blender, and season with salt, if desired.

2. Combine radishes and avocado in bowl. Stir in lime juice. Serve soup garnished with 2 Tbs. avocado mixture, a sprinkling of corn kernels, and cilantro (if using).

Nutrition Information

  • Calories: 230
  • Carbohydrate Content: 33 g
  • Fat Content: 11 g
  • Fiber Content: 5 g
  • Protein Content: 5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 116 mg
  • Sugar Content: 7 g