Mexican Roasted-Corn and Red Pepper Soup

Enjoy corn and bell peppers in this spicy Mexican soup made using Old El Paso® salsa. Ready for cooking in 15 minutes!

  • prep time 15 min
  • total time 7 hr 35 min
  • ingredients 11
  • servings 4

Ingredients

1
bag (12 oz) Green Giant™ Steamers™ Niblets® frozen corn
Cooking spray
1 1/2
cups chopped onion
1
jar (12 oz) roasted red bell peppers, drained, chopped
1
can (14.5 oz) fire-roasted diced tomatoes, undrained
1
carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/2
cup Old El Paso™ Thick ‘n Chunky salsa
1
tablespoon chili powder
1
teaspoon dried minced garlic
1/4
teaspoon salt
1/3
cup sour cream
  • 1 Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In pan, spread corn in single layer. Spray corn generously with cooking spray. Bake about 20 minutes, stirring after 10 minutes, until lightly browned.
  • 2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix roasted corn and remaining ingredients except sour cream.
  • 3 Cover; cook on Low heat setting 7 to 9 hours. Top each serving with dollop of sour cream.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    150
    (
    Calories from Fat
    30),
    % Daily Value
    Total Fat
    3 1/2g
    3 1/2%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    740mg
    740%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    4g
    4%
      Sugars
    11g
    11%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    90%;
    Calcium
    6%;
    Iron
    8%;
    Exchanges:
    1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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