Spread the vegetable mixture evenly over the grill pan. Cook undisturbed for 3 minutes. Stir and continue cooking an additional 3 minutes. Remove from the heat. Reserve ½ cup (125 mL) of the corn mixture in small bowl and refrigerate until ready to serve.
Place half of the remaining corn mixture and 1 can of chicken broth into a blender container. Cover and purée until well blended. Place the soup into a large mixing bowl. Repeat with the remaining corn mixture, chicken broth, sour cream, cilantro, lime juice, and cumin.
Refrigerate at least 1 hour.
To serve, top each bowl with 2 tbsp (30 mL) of the reserved roasted corn mixture.
servings of 1.5 cups (375 mL)
Nutrients per serving:
Calories 180, Total Fat 8 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 960 mg, Carbohydrate 26 g, Fiber 4 g, Sugars 10 g Protein 6 g