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Fresh cilantro gives great flavor to this chunky soup made with Alpine Lace® Deli Reduced Fat Cheddar Cheese.
Preparation Time:
20 min.
Cooking Time:
22 min.
Servings: 6 (1 1/3-cup) servings
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| 3/4 |
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cup chopped celery
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| 3 |
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medium (2 cups) potatoes, cubed 1/2-inch
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| 2 |
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medium (1 cup) onions, chopped
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| 1 |
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(14 1/2-ounce) can fat free chicken broth
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| 1/2 |
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pound (1/2-inch thick) slice deli turkey breast, cubed
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| 1 |
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(14.5-ounce) can diced tomatoes
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| 1 |
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(11-ounce) can corn with red and green peppers, drained
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| 1 |
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tablespoon chili powder
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| 1 |
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tablespoon finely chopped jalapeño peppers
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| 2 |
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tablespoons chopped fresh cilantro
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| 1/4 |
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pound (1/2-inch thick) slice Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded |
Combine celery, potatoes, onions, and chicken broth in 3-quart saucepan. Cook over medium-high heat until mixture comes to a full boil (7 to 10 minutes).
Reduce heat to low. Cover; cook until potato is fork tender (7 to 9 minutes).
Increase heat to medium. Stir in all remaining ingredients except cilantro and cheese. Cook until heated through (8 to 10 minutes). Stir in cilantro.
To serve, spoon into bowls. Top each serving with cheese.
| 1 serving |
| Calories |
210 |
| Fat |
5 g |
| Cholesterol |
30 mg |
| Sodium |
1010 mg |
| Carbohydrate |
26 g |
| Dietary Fiber |
4 g |
| Protein |
17 g |
10623 Copyright © 1999 Land O'Lakes
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