1 large onion, coarsely chopped
1 1/2 cups frozen corn kernels or 1 can
(11 ounces) of corn, drained
1 can (13 3/4 ounces) chicken broth
1/2 cup chopped roasted red bell peppers, rinsed and patted dry
1 1/4 cups water
1/4 teaspoon ground cumin
1/4 cup half-and-half
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice, fresh or bottled
Corn tortillas, cut into strips, or baked tortilla chips 1. Melt butter in a medium saucepan. Add onion and cook about 5 minutes, until transparent and soft.
2. Transfer the cooked onion to a blender with 1 cup of the corn, 1/4 cup of the chicken broth, and all but 2 tablespoons of the roasted red pepper. Blend until smooth.
3. Pour the remaining broth, water, and cumin into the saucepan. Add the corn puree and mix well. Cook over medium heat for about 5 minutes. Add the half-and-half, remaining corn and roasted red peppers, cilantro, and lime juice; cook for about 1 minute more, but be careful not to let it boil or the mixture will separate.
4. If using tortilla strips, broil them for 1 to 2 minutes or until crisp.
5. To serve, top each portion with a handful of the crisp tortilla strips, or crumbled baked tortilla chips. PER SERVING (1 1/3 cups soup with 3 tortilla strips): 112 calories, 4 g fat (2 g saturated), 321 mg sodium, 9 mg cholesterol.