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! MORE+ LESS-

By Pillsbury Kitchens

July 27, 2010

bag (12 oz) frozen corn

Cooking spray

1 1/2

cups chopped onion

jar (12 oz) roasted red bell peppers, drained, chopped

can (14.5 oz) fire-roasted diced tomatoes, undrained

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

1/2

cup Old El Paso™ Thick ‘n Chunky salsa

tablespoon chili powder

teaspoon dried minced garlic

1/4

teaspoon salt

1/3

cup sour cream

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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.

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.