Southwestern Corn And Red Pepper Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Ingredients:
1 (16-ounce) package frozen whole-kernel corn, thawed |
3/4 cup chopped red bell pepper (about 1 medium) |
3/4 cup chopped green onions, divided |
1 (14 1/2-ounce) can fat-free, reduced-sodium chicken broth |
1 (5-ounce) can fat-free evaporated milk |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
freshly ground black pepper |
Directions:
1. Cook corn, bell pepper, and 1/2 cup chopped green onions in a Dutch oven over medium-high heat 2 minutes. Add chicken broth and evaporated milk. Bring to a boil; cover, reduce heat, and simmer 15 minutes, stirring occasionally.
2. Puree 1 cup of corn mixture in an electric blender until smooth; return mixture to Dutch oven. Stir in cheese, salt, and ground red pepper.
3. To serve, ladle 1 1/4 cups soup into each of 4 individual serving bowls. Sprinkle each with 1 tablespoon green onions and black pepper.
|
|