Mexican Potato Soup
1 large baking potato, peeled, cubed
2 cups fat-free half & half
1 cup corn kernels
1/2 small red pepper, finely chopped
2 tsps. minced jalapeno, seeds and veins removed
1/2 cup water
1-1/2 tsps. ground cumin
1/2 tsps chili powder
Salt and freshly ground black pepper to taste
Tabasco, to taste (we omitted)
1 cup fresh cilantro, chopped
In a medium saucepan, combine all ingredients except cilantro.
Simmer, covered, until potatoes are done, 15 to 20 minutes.
Serves 4 per 1-cup servings
195 calories, 8 g protein, 38 g carbohydrates, 1 g fat (0 saturated), 20 mg cholesterol, 4 g fiber, 242 mg sodium
3 WW points.