Nacho Corn Soup Food

NACHO POTATO SOUP

Nacho Potato Soup image

"This soup is super easy to make! Since it starts with a box of au gratin potatoes, you don't have to peel or slice them," shares Sherry Dickerson of Sebastopol, Mississippi. "A co-worker recommended the recipe to me. Now my husband requests it often."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 8

Ingredients

1 package (5-1/4 ounces) au gratin potatoes
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups water
2 cups 2% milk
2 cups cubed process American cheese (Velveeta)
Dash hot pepper sauce, optional
Minced fresh parsley, optional

Steps:

In a 3-qt. saucepan, combine the contents of potato package, corn, tomatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add the milk, cheese and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 980mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 2g fiber), Protein 10g protein.

NACHO CORN SOUP

Nacho Corn Soup image

BF made this last night--it is from the FEB 2004 Healthy Cooking. It is delicious! Very lime-y, so reduce the lime juice if this scares you! 6 WW points per serving. BF added grilled chicken, it was a perfect combo. This would be easy to make veggie--just sub the broth.

Provided by Carianne

Categories Black Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

3 tomatoes, sliced to 1/2 inches
1 onion, sliced to 1/2 inches
1 red pepper, quartered lengthwise
1 jalapeno, seeded and quartered lengthwise
3 garlic cloves
3 cups chicken broth or 3 cups vegetable broth
1 (14 ounce) can black beans or 1 (14 ounce) can red beans, drained and rinsed
1/2 cup chopped fresh cilantro
2 cups corn kernels
1/4 cup lime juice
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 cup shredded monterey jack cheese
2 tablespoons chopped fresh cilantro
2 corn tortillas, cut into strips

Steps:

Broil tomatoes, onions, red pepper, jalapeno, and garlic for 6- 7 minutes on each side (until nicely charred).
Let cool and puree in bender Combine puree, broth, beans, and cilantro in a large soup pot.
Boil, then reduce heat and simmer (uncovered) for 20 minutes.
Let cool, then puree in batches.
Return puree to pot, bring to boil.
Add corn, lime juice, salt, and cumin.
Simmer 5 minutes.
Garnish with cheese, cilantro, and tortilla strips.

Nutrition Facts : Calories 245.1, Fat 3.7, SaturatedFat 1.4, Cholesterol 4.2, Sodium 508.9, Carbohydrate 45.2, Fiber 9, Sugar 4, Protein 12.8

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