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