Corn Soup With Pico De Gallo Recipe

Name: Corn Soup With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 corn tortillas (6 inches), cut into 1-inch strips; 4 medium ears sweet corn, husks removed; 1/2 teaspoon canola oil; 1/2 teaspoon each salt, pepper and paprika; 1 medium red onion, chopped; 1 bacon strip, chopped; 6 garlic cloves, minced; 1/4 cup all-purpose flour; 3 cups reduced-sodium chicken broth; 1 cup fat-free milk; 1 can (4 ounces) chopped green chilies; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 cup minced fresh cilantro; 1/4 cup lime juice; 2 plum tomatoes, chopped; 1 medium ripe avocado, peeled and chopped; 1 small serrano pepper, seeded and chopped; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

3 corn tortillas (6 inches), cut into 1-inch strips
4 medium ears sweet corn, husks removed
1/2 teaspoon canola oil
1/2 teaspoon each salt, pepper and paprika
1 medium red onion, chopped
1 bacon strip, chopped
6 garlic cloves, minced
1/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 cup fat-free milk
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup minced fresh cilantro
1/4 cup lime juice
2 plum tomatoes, chopped
1 medium ripe avocado, peeled and chopped
1 small serrano pepper, seeded and chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

1
Place tortilla strips on a
2
coated with cooking spray; bake at 350u00b0 for 8-10 minutes or until crisp.
3
Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
4
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside.
5
In a large saucepan, saute onion and bacon for 5 minutes; add garlic, cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice.
6
Combine pico de gallo ingredients. Serve with soup and tortilla strips.

939

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 corn tortillas (6 inches), cut into 1-inch strips, 4 medium ears sweet corn, husks removed, 1/2 teaspoon canola oil, 1/2 teaspoon each salt, pepper and paprika, and more.

Yes, Corn Soup With Pico De Gallo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Soup With Pico De Gallo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions