Try this soup with a drizzle of adobo sauce from canned chipotle peppers for a little heat.
What you'll need
Potato masher or wooden spoon
4 cups Chicken Broth reduced sodium
2 pounds Potatoes Russet, peeled and cut into small bite-size pieces
1 3/4 cups Corn Frozen, thawed
7 ounces Green Chili Peppers canned, diced, drained
3/4 cup Cheeses Reduced fat Cheddar and Monterey Jack (Mexican blend), shredded
Black Pepper Ground, to taste
Cilantro chopped, for optional topping or Tortilla Chips crushed, for optional topping or Light Sour Cream for optional topping
1.Add broth to a large saucepan and bring to a boil.
2.When broth comes to a boil, add the vegetables and thyme. Cover and cook over medium-low heat for 20 minutes.
3.Remove from heat and break up potatoes using a potato masher, or press against the side of the pot with a wooden spoon.
4.Stir in milk, cheese, and pepper and cook over medium-high heat for a minute more or until very hot.
5.Serve immediately with cilantro, crushed chips, and light sour cream as optional toppings.
- Substitute fresh or canned, unsalted corn for thawed frozen corn.
- Use a blender for a smoother soup.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 6 g||8%|
|Saturated Fat 3 g||15%|
|Sodium 300 mg||13%|
|Total Carbohydrate 51 g||19%|
|Dietary Fiber 6 g||21%|
|Protein 12 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: