Corn-Poblano Soup with Salsa Verde Recipe

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Corn-Poblano Soup with Salsa Verde
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Ingredients:

Directions:

  1. Preheat broiler.
  2. Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally. Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside.
  3. Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Remove from heat.
  4. Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.
  5. Heat 1 teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts. Serve with Salsa Verde.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 300.45 Kcal (1258 kJ)
Calories from fat 163.61 Kcal
% Daily Value*
Total Fat 18.18g 28%
Cholesterol 39.37mg 13%
Sodium 485.34mg 20%
Potassium 197.82mg 4%
Total Carbs 27.02g 9%
Sugars 5.62g 22%
Dietary Fiber 0.57g 2%
Protein 8.35g 17%
Vitamin C 1.2mg 2%
Vitamin A 0.2mg 5%
Calcium 59.2mg 6%
Amount Per 100 g
Calories 131.38 Kcal (550 kJ)
Calories from fat 71.55 Kcal
% Daily Value*
Total Fat 7.95g 28%
Cholesterol 17.22mg 13%
Sodium 212.23mg 20%
Potassium 86.51mg 4%
Total Carbs 11.81g 9%
Sugars 2.46g 22%
Dietary Fiber 0.25g 2%
Protein 3.65g 17%
Vitamin C 0.5mg 2%
Vitamin A 0.1mg 5%
Calcium 25.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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