Servings: 6 servings
Calories: 147kcal
Equipment
- chopping board
- Chef knife
Ingredients
- 32 oz Swanson unsalted chicken broth
- 1 medium onion
- 1 medium red bell pepper
- 2 tsp olive oil
- 16 oz frozen or fresh corn
- 4 oz Old El Paso chopped green chilies
- 1 tbsp lime juice
- ¼ tsp black pepper
- 1¼ tsp ground cumin
- ½ tsp salt
- ¾ c dehydrated potato flakes, Hungry Jacks
- ¼ c skim milk or fat free half and half
Instructions
- Chop the onion and red bell pepper.
- Heat the oil in a 4 qt sauce pot. Saute the onion and red pepper until they are tender.
- Add the unsalted chicken broth to the pot along with the black pepper, salt and ground cumin.
- Add the corn, can of drained green chilies and lime juice to the pot and stir.
- Heat the soup on medium heat. When it starts to boil, turn the heat down and simmer the soup for 10-15 min.
- Add the potato flakes and stir thoroughly until they are incorporated. Then add the skim milk or fat free half and half. Stir and heat through.
- Taste the soup and add more salt if you think it is needed.
- Remove from the heat and serve. Refrigerate leftovers.
Nutrition
Serving: 1bowl | Calories: 147kcal | Carbohydrates: 29.1g | Protein: 5.1g | Fat: 2.2g | Saturated Fat: 0.3g | Sodium: 402mg | Fiber: 2.7g
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