Corn Soup With Pico De Gallo Recipes
BLACK BEAN PICO DE GALLO
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 0
Steps:
- Combine 1 can black beans (drained), 2 diced plum tomatoes, 1/2 chopped small red onion and 1/4 cup chopped cilantro in a bowl. Add the juice of 1 lime, 2 tablespoons olive oil, 1 tablespoon chopped chipotle in adobo sauce and 1 teaspoon honey and stir. Season with salt.
CORN SOUP WITH PICO DE GALLO
My son loves the way the kitchen smells when this soup is cooking. He comes into the kitchen and fans the aroma into his face and I know he is happy. -Elaine Sweet of Dallas, Texas
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp., Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside., 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., Combine pico de gallo ingredients. Serve with soup and tortilla strips.
Nutrition Facts : Calories 217 calories, Fat 8g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 740mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein. Diabetic Exchanges
PICO DE GALLO BLACK BEAN SOUP
Everyone at my table goes for this feel-good soup. It is quick when you're pressed for time and beats fast food, hands down. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings (about 2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine the first 5 ingredients; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, until vegetables in pico de gallo are softened, 5-7 minutes, stirring occasionally., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to pan and heat through. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary. Top as desired.
Nutrition Facts : Calories 241 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.
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