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Tex-mex corn soup

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Description Edit

Ingredients Edit

Directions Edit

Melt margarine in a large saucepan; saute Onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes. Sir in chicken broth and both cans of corn. Continue cooking until the is very hot. Add salt and pepper and serve innediately. Food exchanges per serving 2 starch exchanges + 1 fat exchange cho: 31g; pro: 6g; fat: 8g; calories: 205; low-sodium diets: omit salt and substitute unsalted broth and cannned vegetables.

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