Tag Archives: soup

Mexican Corn Chowder

Mexican Corn Chowder

Servings: 10; Old Points: 3 pts per serving;

Ingredients:

2 (15oz) cans yellow corn, drained
1 (15oz) can yellow corn (do not drain this can)
36 oz fat-free chicken broth
1 cup bell peppers chopped (to make it festive use different colored peppers)
1 can Campbell’s 98% Fat Free Cream of Celery Soup
1 Tbsp ground cumin
2 tsp chili powder
1/2 cup celery, diced
1/2 cup carrots, diced
1 cup onions, diced
2 cloves garlic, minced
1 15oz can of black beans, drained
2 Tbsp cilantro, minced
2 cups cooked chicken breast, cubed (about 2 half breasts)
salt and black pepper to taste

Directions:

Cook the chicken however you wish. If you prefer, you can cook it in with the chowder then simply pull it out before serving the soup and dice it. Then just throw it back into the pot.

Blend one can of corn (don’t drain that one can). Drain the other two cans of corn and the black bean.

Add them into your stock pot with all the other ingredients.

Let it all cook together for at least 45 minutes. I prefer to cook it on low for several hours.

Add salt and black pepper to taste.

Pasta Fagioli

A great tasting, thick, hearty Italian soup, that is rich in fiber and nutritious. Great to make on a cold weeknight because it’s super quick and easy to prepare.

I like pureeing the beans to get my picky kid to eat this, but if you prefer your beans whole, you can skip that step. Leftovers can be frozen. Serve this with a piece of Italian bread on the side and top with your favorite grated cheese. For an extra special treat, top this with a slice of melted Alpine Lace Swiss, delicious! Vegetarians can use vegetable broth instead.

This can also be frozen and reheated at a later time for make-ahead meals.

Pasta Fagioli (Pasta and Beans)
Skinnytaste.com
Servings: 5 • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g

Ingredients:

1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta
grated parmesan cheese for topping (optional)

Directions:

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra).