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Ingredients

• 2 large poblano chiles (about 8 ounces)
• 2 teaspoons butter or stick margarine, divided
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/2 cup evaporated fat-free milk
• 2 tablespoons cornstarch
• 2 (10-ounce) packages frozen whole-kernel corn, thawed
• 4 cups Chicken Stock or 2 (16-ounce) cans fat-free, less-sodium chicken broth
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• tablespoon Salsa Verde

Description

Salsa Verde (green Sauce) Is Added To This Soup In Mexico To Produce A Vibrant Color And To Compliment The Underlying Flavor Of The Roasted Poblanos.

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