Mexacali Corn Soup
Yield
1 soupPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | poblano |
black pepper
|
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
potatoes
peeled, chopped |
|
| 2 ½ | cups |
water
warm |
|
| 14 ½ | ounces |
chicken broth
low-sodium, fat-free, or vegetable broth |
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
corn
preferably fresh |
|
| 6 | ounces |
tofu
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | poblano |
black pepper
|
*
|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | each |
potatoes
peeled, chopped |
|
| 591 | ml |
water
warm |
|
| 419.1 | ml/g |
chicken broth
low-sodium, fat-free, or vegetable broth |
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
corn
preferably fresh |
|
| 173.4 | ml/g |
tofu
soft |
|
Directions
1) Preheat oven to 450℉ (230℃).
Roast pepper on oven rack for 15 minutes or until skin blisters.
Wrap pepper in a paper towel or put in a paper bag and set aside for 10 minutes.
2) Meanwhile, heat the oil in a large saucepan.
Add the onion and potato; sauté for 5 minutes.
Add the water, broth, and salt; cover and simmer for 15 minutes.
Add the corn and simmer, uncovered, for 10 minutes.
3) Peel the skin from the pepper and discard; place the flesh in a food processor or blender.
Add the corn mixture and tofu; process or blend until pureed.
Strain soup, if desired. Garnish with remaining kernels of corn.
Serve hot or chilled.
