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Corn and green chili soup is rich and creamy with a touch of spice and heat. It can be tossed together and cooked up in a jiffy. It’s great for lunch or a quick dinner with some sides when you have after dinner plans or activities that need your attention.
On the spur of the moment, I grabbed some corn from the freezer along with other stocks from the pantry and refrigerator, tossed it all in a pot and hoped for the best. The end result was a hit and this corn and green chili soup is now a regular in our menu rotation.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Swanson unsalted chicken broth
- Frozen corn – During corn season, I make packages of corn kernels for the freezer for later use. Store bought frozen corn can be substituted.
- Onion
- Red bell pepper
- Olive oil
- Old El Paso canned chopped green chilis
- Lime juice
- Dehydrated potato flakes
- Fat free half and half or skim milk
- Ground cumin
- Black pepper
- Salt
Making the Soup
- Chop the onion and red bell pepper.
- Saute the onions and red peppers in olive oil. When the onions are translucent and the peppers tender, add the black pepper and cumin and stir.
- Add the chicken broth, corn, green chilies and lime juice. Bring to a boil and then lower the heat, cover and simmer for 10 min.
- Taste the soup and add salt to taste. Add the potato flakes and stir until mixed in completely. Add the fat free half and half, stir and heat for a few minutes more.
- Remove from the heat and serve.
Serving Ideas
- A bowl of corn and green chili soup can be garnished with shredded fat free cheddar cheese, tortilla stripes and a dollop of light sour cream or plain non-fat yogurt.
- This soup can be served for lunch along with a side of fruit.
- Corn and green chili soup makes a great dinner when paired with cornbread, a dinner roll or bread sticks.
- A quesadilla, enchilada or burrito also pairs well with a cup of this soup and makes for a staisfying dinner..
WW 2 pt per bowl
Servings: 6 servings
Calories: 147kcal
Equipment
- chopping board
- Chef knife
Ingredients
- 32 oz Swanson unsalted chicken broth
- 1 medium onion
- 1 medium red bell pepper
- 2 tsp olive oil
- 16 oz frozen or fresh corn
- 4 oz Old El Paso chopped green chilies
- 1 tbsp lime juice
- ¼ tsp black pepper
- 1¼ tsp ground cumin
- ½ tsp salt
- ¾ c dehydrated potato flakes, Hungry Jacks
- ¼ c skim milk or fat free half and half
Instructions
- Chop the onion and red bell pepper.
- Heat the oil in a 4 qt sauce pot. Saute the onion and red pepper until they are tender.
- Add the unsalted chicken broth to the pot along with the black pepper, salt and ground cumin.
- Add the corn, can of drained green chilies and lime juice to the pot and stir.
- Heat the soup on medium heat. When it starts to boil, turn the heat down and simmer the soup for 10-15 min.
- Add the potato flakes and stir thoroughly until they are incorporated. Then add the skim milk or fat free half and half. Stir and heat through.
- Taste the soup and add more salt if you think it is needed.
- Remove from the heat and serve. Refrigerate leftovers.
Nutrition
Serving: 1bowl | Calories: 147kcal | Carbohydrates: 29.1g | Protein: 5.1g | Fat: 2.2g | Saturated Fat: 0.3g | Sodium: 402mg | Fiber: 2.7g
Tried this recipe?Let us know how it was!
