Zesty Tomatillo and Corn Soup

1. 1

   In large pot, heat 1 tablespoon oil over medium-high heat.

2. 2

   Add onion, tomatillos and garlic and cook, stirring often, until beginning to soften, about 5 minutes.

3. 3

   Stir in 4 cups (or 2 pkgs.)

4. 4

   corn, 3 cups broth, peas and chopped cilantro.

5. 5

   Puree mixture using an immersion blender or in batches using a food processor or blender.

6. 6

   Wipe out pot, then heat remaining 1 teaspoon oil over medium heat.

7. 7

   Add bell pepper and cook, stirring often, until softened, about 5 minutes.

8. 8

   Return puree mixture to pot and bring to a simmer.

9. 9

   Stir in chilies (with liquid), sugar, remaining corn and remaining 1 cup broth.

10. 10

    Bring to a boil, reduce heat to low and simmer 15 minutes.

11. 11

    Season with salt and pepper.

12. 12

    (Can be prepared up to 2 days ahead; cover and chill.)

13. 13

    Ladle soup into bowls, garnish with cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.