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Mexican Corn Soup
Date added: December 6, 2007
- Servings: 6 change
- Calories per serving: 203
- Prep time: 20
- Cook time: 10
Ingredients
- 16 ounce-weight corn, sweet, fzn
- 1 cup broth, chicken, light, fat free, rducd sod, cnd
- 4 ounce-weight chile peppers, green, dices, cnd
- 1 garlic clove minced
- 1 tbsp oregano, fresh, or 1 tsp. dried
- 1/2 tsp salt, table
- 1/4 tsp spice, pepper, black, ground
- 2 cup milk, nonfat/skim, w/o add vit a
- 5 ounce-weight chicken breast (about a cup) cooked and chopped
- 1 cup tomatoes, red, fresh, year round avg, chpd/sliced
- 1 cup cheese, monterey jack, shredded
Recipe Method
1. In a blender combine half of the corn and the chicken broth. Cover; blend until nearly smooth.
2. In a large saucepan combine corn puree, remaining corn, undrained chile peppers, garlic, oregano (if using dried), salt and
3. Stir in milk, chicken, tomatoes and fresh oregano (if using); heat just until boiling. Remove from heat. Stir in cheese until melted.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 203 | 10% |
| Fat 7g | 11% |
| Cholesterol 34mg | 11% |
| Sodium 573mg | 24% |
| Carbohydrates 23g | 10% |
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