Directions:
- Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and sautJ another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
- In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1256.98 Kcal (5263 kJ) | ||
| Calories from fat | 185.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.61g | 32% | |
|---|---|---|---|
| Cholesterol | 55.77mg | 19% | |
| Sodium | 38027.03mg | 1584% | |
| Potassium | 870.09mg | 19% | |
| Total Carbs | 214.01g | 71% | |
| Sugars | 13.25g | 53% | |
| Dietary Fiber | 7.3g | 29% | |
| Protein | 15.16g | 30% | |
| Vitamin C | 53.8mg | 90% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 14.8mg | 82% | |
| Calcium | 441.2mg | 44% | |
| Amount Per 100 g | |||
| Calories | 193.8 Kcal (811 kJ) | ||
| Calories from fat | 28.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 32% | |
|---|---|---|---|
| Cholesterol | 8.6mg | 19% | |
| Sodium | 5863.05mg | 1584% | |
| Potassium | 134.15mg | 19% | |
| Total Carbs | 33g | 71% | |
| Sugars | 2.04g | 53% | |
| Dietary Fiber | 1.13g | 29% | |
| Protein | 2.34g | 30% | |
| Vitamin C | 8.3mg | 90% | |
| Vitamin A | 0.2mg | 50% | |
| Iron | 2.3mg | 82% | |
| Calcium | 68mg | 44% | |
* 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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