Mexican Pozole with corn & feta

This was delicious! It is the perfect recipe for later in the week after preparing the Golden Potato Chowder with ham as it uses up the rest of your ingredients, but still provides a different tasting meal.

2-4 cups frozen corn (or 1-2 can corn)
1 tsp ground cumin, divided
1 tsp extra virgin olive oil
1 small yellow onion, chopped
4 cloves garlic, chopped
2 poblano peppers, ribs & seeds removed, chopped (or chopped green bell pepper)
3 cups chicken broth
2 oz sun-dried tomatoes (not packed in oil) chopped (or reg. tomato chopped)
1 lb. spaghetti squash, skin & seeds removed, cut into bite sized cubes
2 tsp chile powder
3 oz feta cheese (atheno's sun dried tomato)
1 green onion, minced
cilantro, minced

Directions:
One: Heat 1 tsp oil in a large pot on medium for 1 minute. Add onion & green pepper and cook for 3 minutes. Stir in garlic, and cook for 2 minutes, stirring occasionally.

Two: Add broth, 1 cup water (if using canned corn, just pour the whole can, undrained and skip the cup of water), corn, tomatoes, squash, chile powder. Add 1 tsp cumin, and increase heat to high. When soup comes to a boil, reduce heat to low, cover and simmer for 20 minutes.

Three: Spoon soup into bowl. Use a fork to break up the squash into fine strands. Top with feta, green onion, & cilantro.

This recipe was really easy, once I tackled the spaghetti squash. You can chop everything up earlier in the week and just combine all the ingredients for an easy dinner.