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Source: dLife

A creamy and spicy corn soup.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 198.8
Total Carbs 38.8 g
Dietary Fiber 7.6 g
Sugars 6.2 g
Total Fat 2.1 g
Saturated Fat 0.2 g
Unsaturated Fat 0.8 g
Potassium 303.2 mg
Protein 5.1 g
Sodium 396.0 mg
Dietary Exchanges
, 3 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  Chili Peppers, ancho, dried
1 cup  cold water
1 each  cooking spray
1 cup  fresh chopped onion
1 each  medium garlic cloves
29 floz  low sodium vegetable broth
15 1/2 oz  Hominy, yellow, canned
14 1/2 oz  canned unsalted diced tomatoes
1 cup  frozen sweet corn kernels
0 1/2 tsp  oregano leaves
0 1/4 tsp  ground thyme
1 pinch  salt
1 pinch  black pepper
1 each  medium limes
0.3333 cup  romaine lettuce
0.3333 cup  fresh red cabbage, chopped
1 each  fresh green onions
0.3333 cup  Radishes, fresh, slices
0.3333 cup  shredded carrots
  1. Combine chilies and boiling water in a small bowl and let soak 10 minutes or until soft.
  2. Using a food processor or blender, puree chilies and water until smooth.
  3. Heat a large cooking spray coated pot over medium heat. Cook onion and garlic until soft.
  4. Pour in broth and bring to a boil then lower heat, cover, and let simmer 10 to 15 minutes.
  5. Mix in hominy, tomatoes, corn, oregano, and thyme. Cover and cook on low heat 10 to 15 minutes. Sprinkle with salt and pepper.
  6. When ready to serve, drizzle lemon juice over each bowl of soup. Top with fresh vegetables.

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