USA Weekend Eat Smart Archive

January 14, 2007

One pot, big impact

Quick and simple to make, this satisfying soup gives you lots of antioxidants in the potato, corn, peppers and cilantro. A little heat from the jalapeño and Tabasco helps you breathe more easily.

Mexican Potato Soup

1 large baking potato, peeled, cubed
2 cups fat-free half-and-half
1 cup corn kernels
1/2 small red bell pepper, finely chopped
2 tsps. minced jalapeño, seeds and veins removed
1/2 cup water
1 1/2 tsps. ground cumin
1/2 tsp. chili powder
Salt and freshly ground black pepper, to taste
Tabasco, to taste
1 cup fresh cilantro, chopped

In a medium saucepan, combine all ingredients except cilantro. Simmer, covered, until potatoes are done, 15 to 20 minutes. Add cilantro. Serve.

Serves 4
Per 1-cup serving: 195 calories, 8g protein, 38g carbohydrates, 1g fat (0g saturated), 20mg cholesterol, 4g fiber, 242mg sodium