Salsa Corn Soup

Salsa Corn Soup

Corn might be the sweetest veggie there is, which is why it’s wonderful contras to the spicy flavor of your favorite salsa ! It’s also fiber rich and creamy too. 

 Serves 4 (1 1/3 cups)

    
                                               ½ cup chopped onion                                             
                                             1 (2 ounce) jar chopped
                                     1 (14-ounce) can lower – sodium                              
                                                 pimiento , drained
                                            Fat – free chicken broth                                        
                                     1 (8 ounce) package fat –free
                                               2 tablespoons water                                                              
                                                     cream cheese
                                      1 ½ cups chunky salsa (mild                                 
                                         ¼ cup no – fat sour cream
                                                 Medium, or hot)                                                       
                                       2 tablespoons chopped fresh
                                    2 cups frozen whole – kernel com                             
                                            parsley or 2 teaspoons 
                                         1 tablespoon SPLENDA                                                 
                                          dried parsley flakes

                                   Granular

In a large saucepan sprayed with butter – flavored cooking spray, sauté onion for 5 minutes or until tender. Stir in chicken broth, water, salsa, corn, SPLENDA, and pimiento. Bring mixture to a boil, Remove from heat. In a medium bowl stir cream cheese with a study spoon until soft. Add 1/3 cup hot soup mixture to cream cheese. Mix well to combine. Stir cream cheese mixture into remaining soup, stirring until well blended. Continue cooking over medium – low heat until mixture is heated through, but not boiling stirring often. When serving, top each bowl with 1 table spoon sour cream and ½ tablespoon chopped parsley,

Each serving equals

HE : 1 Bread * 1 Protein * 1 Vegetable * ¼ Slider * 5 Optional Calories

213 Calories * 1 gm Fat * 16 gm protein

35 gm Carbohydrate * 974 mg Sodium

191 mg Calcium * 5 gm Fiber

DIABETIC EXCHANGES : 1 ½ Starch/Carbohydrate *

1 Meat * 1 vegetable