Jalapeno corn soup with cilantro
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | White onion; chopped | |
| 2 | Garlic cloves; minced | |
| 2½ | cup | Corn kernels |
| 2 | Red potatoes; peeled and diced | |
| ½ | Jalapeno pepper; seeded | |
| Deveined and chopped | ||
| (wear gloves to prevent irritation) | ||
| 3 | cups | Low-sodium chicken broth |
| Salt; to taste | ||
| Freshly ground pepper; to taste | ||
| ½ | Red bell pepper; seeded and diced | |
| 1 | tablespoon | Chopped cilantro |
Directions
Makes 6 servings
The amount of corn you can scrape from an ear varies considerably--you'll get between 1/2cup and 1¼ cups, depending on its size; feel free to substitute frozen corn kernels. For a spicier soup, use one jalapeno.
1. In a large nonstick saucepan, combine the oil and onion over medium-high heat. Cook, stirring occasionally, until translucent and beginning to brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the corn, potatoes and jalapeflo; cook, stirring, until the corn begins to soften, about 3 minutes. Add the broth; bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables can be easily mashed, about 15 minutes.
2. Transfer to a food processor or blender and puree. Season with salt and pepper to taste. Serve, sprinkled with bell pepper and cilantro.
If you prefer a chunkier soup, puree half of the mixture. Stir it back into the pat before seasoning with salt and pepper.
Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 3 mg cholesterol, 61 mg sodium, 24 g total carbohydrate, 3 g dietary fiber, 5 g protein, 23 mg calcium. POINTS PER SERVING: 2.
Recipe by: Dieting with the Duchess, by Sarah The Duchess of York & WW Converted by MM_Buster v2.0l.