30 Minutes or Less
Recipes
Ingredients
2 tablespoons butter
1 small onion, chopped
3 cups fat-free chicken broth
2 cups fresh corn
2 potatoes, peeled and cut into 1/2-inch dices
1 small red pepper, diced
1 rib celery, sliced
2 cups low-fat milk
1 cup shredded 2% reduced-fat Cheddar cheese
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
Preparation
01Melt butter in a large saucepan.
02Add onion and cook until tender, for approximately 5 minutes.
03Stir in chicken broth and all vegetables. Bring mixture to a boil and reduce heat and simmer covered for approximately 5 minutes, or until potatoes are tender.
04Remove 2 cups of soup and puree in blender or processor.
05Return to saucepan with remaining soup. Stir in milk, cheese and seasonings and simmer for 10 minutes.
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