Quick Jalapeno Corn Soup
Weight Watchers Meals in Minutes
2 tsp olive oil
1 onion, chopped
2 garlic cloves, minced
2 1/2c corn kernels
2 red potatoes, peeled and diced
1/2 jalapeno pepper, seeded and chopped
3 c low-sodium chicken broth
1/4tsp salt
1/4tsp freshly ground pepper
1/2red bell pepper, seeded and diced
1 Tbls chopped fresh cilantro
Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown, about 3 minutes. Add the garlic and stir 15 seconds. Stir in the corn, potatoes and jalapeno; 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.
Transfer to a food processor or blender, add the salt and pepper, and puree. Serve, sprinkled with the bell pepper and cilantro.
Per serving (about 3/4 c): 125 cal, 3 g fat, 1 g sat fat, 3 mg chol, 157 mg sod, 24 g carb, 3g fib, 5 g prot, 23 mg calcium. Points value 2.
Charlene(Cakedec)
"God gave the song."
