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Mexican Roasted-Corn and Red Pepper Soup

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By Pillsbury Kitchens
Updated Jul 27, 2010
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Enjoy corn and bell peppers in this spicy Mexican soup made using Old El Paso® salsa. Ready for cooking in 15 minutes!

Mexican Roasted-Corn and Red Pepper Soup

  • Prep Time 15 min
  • Total 7 hr 35 min
  • Ingredients 11
  • Servings 4
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Ingredients

  • 1 bag (12 oz) frozen corn
  • Cooking spray
  • 1 1/2 cups chopped onion
  • 1 jar (12 oz) roasted red bell peppers, drained, chopped
  • 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
  • 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
  • 1/2 cup thick & chunky salsa
  • 1 tablespoon chili powder
  • 1 teaspoon dried minced garlic
  • 1/4 teaspoon salt
  • 1/3 cup sour cream
Make With
Progresso Broth

Instructions

  • Step 
    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.
  • Step 
    2
    Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix roasted corn and remaining ingredients except sour cream.
  • Step 
    3
    Cover; cook on Low heat setting 7 to 9 hours. Top each serving with dollop of sour cream.

Nutrition

150 Calories
3 1/2g Total Fat
5g Protein
25g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
740mg
31%
Potassium
450mg
13%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
11g
Protein
5g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
90%
90%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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