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.

Add cilantro

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.