Mexican Roasted-Corn and Red Pepper Soup

(2)
  2 reviews
  • 15|min prep time
  • 7|hr|35|min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 3 Cover; cook on Low heat setting 7 to 9 hours. Top each serving with dollop of sour cream.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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