Directions:
- In saucepan, heat oil over medium heat.
- Cook onion until soft.
- Add garlic, jalapeno pepper, chili powder and cumin.
- Continue cooking for about 2 minutes.
- Add potatoes and stock; bring to boil.
- Cover and cook for about 15 minutes.
- Add 1/2 of the kidney beans.
- Transfer to blender or food processor and puree until smooth.
- Return mixture to saucepan over medium heat.
- Add 2 cups of the cheese, remaining kidney beans, milk, corn, salt and pepper.
- Cook, stirring, for about 10 minutes until cheese is melted and soup is heated through.
- Garnish with green onion and rest of cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.44 Kcal (1400 kJ) | ||
| Calories from fat | 160.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.86g | 27% | |
|---|---|---|---|
| Cholesterol | 48.53mg | 16% | |
| Sodium | 635.82mg | 26% | |
| Potassium | 478.65mg | 10% | |
| Total Carbs | 24.95g | 8% | |
| Sugars | 9.09g | 36% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 5.7mg | 9% | |
| Iron | 1mg | 6% | |
| Calcium | 431.5mg | 43% | |
| Amount Per 100 g | |||
| Calories | 114.03 Kcal (477 kJ) | ||
| Calories from fat | 54.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 27% | |
|---|---|---|---|
| Cholesterol | 16.55mg | 16% | |
| Sodium | 216.79mg | 26% | |
| Potassium | 163.2mg | 10% | |
| Total Carbs | 8.51g | 8% | |
| Sugars | 3.1g | 36% | |
| Dietary Fiber | 0.95g | 11% | |
| Protein | 6.25g | 37% | |
| Vitamin C | 1.9mg | 9% | |
| Iron | 0.3mg | 6% | |
| Calcium | 147.1mg | 43% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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