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Mexacali Corn Soup

Recipe name:
Mexacali Corn Soup

Recipe category:
Chicken

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Recipe details:

1 poblano pepper 1 tablespoon olive oil 1 medium onion -- chopped 1 potato -- peeled and chopped 2 1/2 cups warm water 14 1/2 ounces low-sodium fat-free chicken broth -- or vegetable broth 1/2 teaspoon salt 3 cups corn kernels -- preferably fresh 6 ounces soft tofu 1) Preheat oven to 450 degrees F. 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; saute 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. Notes: From October, 1998 issue of Country Living's "Healthy Living", page 115. Typos by K. Hudson Lipin, 09/05/98

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Mexacali Corn Soup

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