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Tex-Mex Corn Soup

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Submitted by katzntaz1

YIELD

8 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 15
TABLESPOON ML MARGARINE
½ 118
CUP ML ONIONS
chopped
1 237
CUP ML SWEET RED BELL PEPPERS
chopped
1 5
TEASPOON ML RED PEPPER FLAKES
4 946
CUPS ML CHICKEN BROTH
17 491.3
OUNCES ML/G CREAMED CORN
including liquid
16 462.4
OUNCES ML/G CORN KERNELS, CANNED
with liquid
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML WHITE PEPPER
ground

Directions

Melt margarine in a large saucepan; sauté onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes.

Sir in chicken broth and both cans of corn. Continue cooking until the mixture is very hot.

Add salt and pepper and serve immediately.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 259g (9.1 oz)
Amount per Serving
Calories 146 22% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 578mg 24%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 15% Vitamin C 47%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

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