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Mexican Roasted-Corn and Red Pepper Soup

(2)

2 reviews

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

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

Ingredients

1: bag (12 oz) 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

Steps

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.

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.

Expert Tips

If a spicier soup is preferred, stir in 1/8 to 1/4 teaspoon crushed red pepper flakes along with seasonings. Cook as directed.

If desired, serve each bowl of soup with a dollop of reduced-fat sour cream or sprinkle with shredded Monterey Jack cheese.

If desired, add 1 or 2 carrots, chopped, to the soup and cook as directed.

Corn can be roasted and stored in the refrigerator for up to 2 days before making soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 1 1/2g 8% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 740mg; 31%
Total Carbohydrate: 25g; 8%
Dietary Fiber 4g 16% Sugars 11g
Protein: 5g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 90%; 90%
Calcium: 6%; 6%
Iron: 8%; 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 Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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