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Tex-Mex Corn Soup
(Serves 2-4, depending on the size of your soup bowls. We usually get 6 servings out of this recipe, so the nutritional info is based on that.)

1 tablespoon margarine
½ cup onion, chopped
1 cup red bell pepper, seeded and chopped
1 teaspoon red pepper flakes
4 cups defatted chicken broth
1 (17-oz.) can creamed corn, with liquid, no salt added
1 (16-oz.) can whole kernel corn, with liquid, no salt added
¼ teaspoon salt
¼ teaspoon white pepper

Melt the margarine in a large saucepan. Add the onion, bell pepper and pepper flakes, and sauté for 2-3 minutes or until the vegetables are tender. Stir in the chicken broth and both cans of corn. Heat the soup through, season with salt and pepper, and serve.

This will yield about 8 cups of soup.

Calories
262
Protein (g)
5.4
Cholesterol (mg)
3
Fat (g)
4.5
Carbs (g)
50.2
Sodium (mg)
496



Calories from:
Fat
15.6%
Carbs
76.3%
Protein
8.1%

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