Zesty Tomatillo and Corn Soup
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Ingredients
- 1 Tbs. sugar
- 1 Tbs. plus 1 tsp. vegetable oil
- 1 medium onion, finely chopped (2/3 cup)
- 5 tomatillos, husked and quartered (1 1/3 cups)
- 3 medium cloves garlic, minced
- 5 cups fresh corn kernels or 3 (10-oz) pkgs. frozen corn kernels, thawed
- 4 cups vegetable broth
- 1 cup frozen peas, thawed
- 2 Tbs. coarsely chopped fresh cilantro
- 1 cup diced red bell pepper
- 4-oz. can chopped mild green chilies
Preparation
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.
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.)
Ladle soup into bowls, garnish with cilantro and serve.
Nutrition Information
- Calories 178
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 4 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 129 mg
- Sugar Content 0 g