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Ready In:
45 minutes
Serves: 6
Try this soup with a drizzle of adobo sauce from canned chipotle peppers for a little heat.
What you'll need
Saucepan
Potato masher or wooden spoon
Large bowl
Measuring cups
Measuring spoons
Cutting board
Sharp knife
Can opener
Strainer
Vegetable peeler
Stovetop
Ingredients
Serves 6
4 cups Chicken Broth reduced sodium
3 stalks Celery chopped
2 pounds Potatoes Russet, peeled and cut into small bite-size pieces
1 1/2 cups Onion chopped
1 3/4 cups Corn Frozen, thawed
7 ounces Green Chili Peppers canned, diced, drained
1 teaspoon Thyme Dried
1 cup Milk Fat free
3/4 cup Cheeses Reduced fat Cheddar and Monterey Jack (Mexican blend), shredded
of Black Pepper Ground, to taste
of Cilantro chopped, for optional topping or of Tortilla Chips crushed, for optional topping or of Light Sour Cream for optional topping
Directions
1.Add broth to a large saucepan and bring to a boil.
2.When broth comes to a boil, add the vegetables and thyme. Cover and cook over medium-low heat for 20 minutes.
3.Remove from heat and break up potatoes using a potato masher, or press against the side of the pot with a wooden spoon.
4.Stir in milk, cheese, and pepper and cook over medium-high heat for a minute more or until very hot.
5.Serve immediately with cilantro, crushed chips, and light sour cream as optional toppings.
Chef's Tips
- Substitute fresh or canned, unsalted corn for thawed frozen corn.
- Use a blender for a smoother soup.
Nutrition Facts
Serving Size 2.00 cup
Serving Per Container 6
| Amount Per Serving | ||
|---|---|---|
| Calories 300 | ||
| % Daily Value* | ||
| Total Fat 6 g | 8% | |
| Saturated Fat 3 g | 15% | |
| Sodium 300 mg | 13% | |
| Total Carbohydrate 51 g | 19% | |
| Dietary Fiber 6 g | 21% | |
| Protein 12 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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