Corn and Green Chile Soup Serves 4; heaping 3/4 cup per serving
Ready in no time, this chunky and spicy soup requires very little cleanup.
16 ounces frozen whole-kernel corn, thawed
12 ounces fat-free evaporated milk
2 ounces chopped green chiles, drained
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/2 medium red bell pepper, finely chopped (optional)
3 medium green onions, finely chopped
2 teaspoons light tub margarine
1/4 cup shredded fat-free sharp Cheddar cheese
In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring just to a simmer over medium heat, stirring frequently. Remove from the heat.
Stir in the bell pepper, green onions, and margarine. Serve sprinkled with the Cheddar. Cook’s Tip on Thawing Frozen Vegetables:
To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well. Nutrition Analysis (per serving)
Total Fat 2.0 g
Saturated 0.5 g
Trans 0.0 g
Polyunsaturated 0.5 g
Monounsaturated 0.5 g
Cholesterol 5 mg
Sodium 265 mg
Carbohydrates 38 g
Fiber 4 g
Sugars 15 g
Protein 13 g
Calcium 358 mg
Potassium 658 mg Dietary Exchanges
1 1/2 starch
1 fat-free milk From the Hardcover edition.
Excerpted from American Heart Association Low-Salt Cookbook, 4th Edition by American Heart Association. Copyright © 2011 by American Heart Association. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.