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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound coarsely ground round chili meat |
1/4 teaspoon pepper |
cooking spray |
1 3/4 cups whole-kernel corn |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
1 1/2 cups bottled chunky chipotle salsa |
3/4 cup (3 ounces) preshredded reduced-fat mexican blend cheese (such as sargento) |
2 tablespoons unsalted pumpkinseeds, toasted (optional) |
Directions:
1. Combine meat and pepper in a small Dutch oven coated with cooking spray. Cook over medium-high heat 10 minutes or until browned, stirring to crumble. Drain, if necessary.
2. Reduce heat to medium; add corn, and cook, uncovered, 3 minutes, stirring occasionally. Add diced tomatoes and salsa; cook, uncovered, 5 minutes, stirring occasionally. Ladle into each of 4 soup bowls. Top each serving with 3 tablespoons cheese and, if desired, pumpkinseeds.
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