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