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.

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