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Ingredientes
- 1 can fat-free reduced-sodium chicken broth (14 ounce)
- 1 c. sliced leeks
- 1/2 c. cubed peeled potato
- 1/3 c. fresh corn kernels or possibly frzn corn
- 1 can mild green chilies - (4 ounce)
- 3/4 tsp paprika
- 1 1/2 c. broccoli florets
- 3/4 c. evaporated skimmed lowfat milk
- 2 Tbsp. all-purpose flour Jalapeno pepper sauce (optional)
Direcciones
- In medium saucepan combine broth, leeks, potato, corn, chilies and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 min or possibly till vegetables are tender. Add in broccoli; simmer 3 min.
- Whisk lowfat milk into flour. Stir into vegetable mix. Cook, stirring constantly, till soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if you like.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 514g | |
| Recipe makes 2 servings | |
| Calories 194 | |
| Calories from Fat 26 | 13% |
| Total Fat 2.96g | 4% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 658mg | 27% |
| Potassium 946mg | 27% |
| Total Carbs 28.12g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 10.69g | 7% |
| Protein 16.94g | 27% |
