Southwestern Corn Soup
One soup pot
One baking sheet
One food processor
Roast 2 red peppers for 12 minutes.
Oven : 425 degrees. Line a baking sheet with foil and spray with cooking spray. Slice red bell peppers into 2-3 inch slices so they are almost flat on the pan, skin side down. After 8 minutes, flip over and cook 4 more minutes. Some people like their peppers skinned, I prefer the skins on to save the nutritional value.
1/2 - 3/4 finely chopped sweet onion
3 tsp garlic
Then add chopped roasted red peppers,
1/4 to 1/2 jalapeno, sliced
and 2 cans of corn kernels, drained.
Add 2 cups of water and cook while you prepare the potatoes.
Peel and dice 3 medium potatoes.
Add potatoes to the pot along with 1 cup of water. The water should just cover the potatoes.
Cook about 10-15 minutes allowing the potatoes to cook but retain their shape.
Add 2 Knorr vegetarian bouillon cubes,
plus 1 tsp ground black pepper and
1/2 can of rotel tomatoes with cilantro and lime.
Cook 5 minutes. Stir well allowing the cubes to break down.
Drain off 2 cups of vegetables.
Place vegetables in a food processor
with 6 oz cream cheese and
1 cup of whole milk.
Add this back to the soup.
Add 1 tsp salt.
Stir until warm.
Remove from heat and serve.
If you have any tortilla chip crumbs, add these to the soup to give it a little crunch.