PAOW! Corn & Jalapeño Soup


2 cups PAOW! Pieces or PAOW! Light Pieces
1 tsp extra light olive oil
1 medium yellow onion, diced
3/4 cup green bell pepper, diced
1 large jalapeño, seeded and ribs removed, diced
4 cloves fresh garlic, minced
Kosher salt
2 tablespoons southwest seasoning
1 (28 ounce) can crushed fire-roasted tomatoes
1 cup corn
1 (15 ounce) can of pinto beans, pureed with liquids
1 (15 ounce) can of black beans, drained and rinsed
1 quart low-sodium vegetable broth
Juice of 1/2 a lime


  1. Shuck all 5 ears of corn. Run a sharp knife down to remove the kernels. Set aside.
  2. In a small pot add the PAOW! with water and simmer for 20 mins. Strain, cool down, chop and reserve for later.
  3. In a heavy, medium pot over medium heat, melt the coconut oil. Add the onion and ginger and cook for about 5 to 6 minutes. Add the garlic and jalapeño and continue to cook for another 3 to 5 minutes.
  4. Add the spices and stir. Add the vegetable broth to the pot along with the kernels from the cobbs and stir. Increase the heat to bring to a boil. Reduce to medium low and simmer for 30 minutes, covered.
  5. Remove the corn cobs and discard. Allow the soup to sit, uncovered, to cool for 20 minutes.
  6. Add the soup to the blender, make sure you are working in batches, and blend for 45 seconds until silky.
  7. Return the blended soup to the pot over medium heat. Add the PAOW!, coconut milk, salt and pepper.
  8. Heat just until warmed through.