Corn Soup With Pico De Gallo

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

1. Place tortilla strips on a
2. coated with cooking spray; bake at 350u0b0 for 8-10 minutes or until crisp.
3. Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
4. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside.
5. In a large saucepan, saute onion and bacon for 5 minutes; add garlic, cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice.
6. Combine pico de gallo ingredients. Serve with soup and tortilla strips.

corn tortillas, ears sweet corn, canola oil, salt, red onion, bacon, garlic, allpurpose, chicken broth, milk, green chilies, ground cumin, oregano, fresh cilantro, lime juice, tomatoes, avocado, serrano pepper, garlic, salt, pepper

Taken from www.tasteofhome.com/recipes/corn-soup-with-pico-de-gallo/ (may not work)