1 small white onion, chopped
1 large fresh poblano chile, stem and seeds removed
3 ears fresh corn on the cob or 2 cups frozen corn kernels
1 tablespoon Loriva Canola Oil or Garlic-Flavored Oil
1 bottle (16 oz.) Frontera Tomatillo Salsa
2 1/2 - 3 cups Pacific Natural Chicken Broth, according to desired consistency
2 tablespoons masa harina or 1 tablespoon cornstarch
* salt, about 1/2 teaspoon
1/2 cup chopped fresh cilantro leaves
Chop onion. Remove and discard stem and seeds from poblano; chop coarsely. Shuck corn, (if using fresh) and cut kernels from cobs to make 2 cups.
Heat oil in 4-quart saucepan or soup pot; sauté onion and poblano in oil 5 or 6 minutes or until tender. Puree onion and poblanos in a blender or food processor with salsa and 1 cup corn; reserve remaining 1 cup corn kernels.
Pour mixture back into cooking pot. Stir in 2 1/2 cups broth; cover pot partially with lid and simmer over Medium-Low heat 30 minutes, stirring frequently.
Combine masa harina or cornstarch with 1/4 cup water until smooth and no lumps remain. Stir into soup until thickened; season to taste with salt. For a thinner consistency, add remaining 1/2 cup broth to soup. Stir in reserved corn kernels; return to a simmer, ladle soup into warm bowls and sprinkle with chopped cilantro. Serve immediately.
No Nutritional Information Available