Corn, Tomato And Summer Squash Soup Recipe
Servings: 8
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 x Garlic cloves, fine minced
- 1 lrg Onion, minced
- 5 c. Chicken broth
- 4 med Tomatoes, minced
- 2 c. Fresh corn kernels
- 1 x Roasted Anaheim chile or possibly peeled, seeded & minced
- 1 Tbsp. Canned mild minced chile
- 4 med Zucchini, thinly sliced
- 1/2 c. Minced fresh basil Lowfat sour cream Cilantro, minced
Directions
- In a large deep pot, heat oil. Add in garlic and onion; saute/fry till softened.
- Add in chicken broth, tomatoes, corn and chile and simmer for 15 min. Add in zucchini and basil; simmer for 5 min longer. Serve warm, passing garnishes of lowfat sour cream and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 8 servings | |
| Calories 81 | |
| Calories from Fat 20 | 25% |
| Total Fat 2.32g | 3% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 252mg | 11% |
| Potassium 592mg | 17% |
| Total Carbs 13.07g | 3% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.66g | 3% |
| Protein 4.1g | 7% |
