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
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
-
Step1Heat 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.
-
Step2Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, mix roasted corn and remaining ingredients except sour cream.
-
Step3Cover; 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
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