Busters Recipes

Mexican Potato Soup

1 large baking potato, peeled, cubed
2 cups fat-free half-and-half
1 cup corn kernels
1/2 small red bell pepper, finely chopped
2 tsps. minced jalapeño, seeds and veins removed
1/2 cup water
1 1/2 tsps. ground cumin
1/2 tsp. chili powder
Salt and freshly ground black pepper, to taste
Tabasco, to taste
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. Serve.

Serves 4
Per 1-cup serving: 195 calories, 8g protein, 38g carbohydrates, 1g fat (0g saturated), 20mg cholesterol, 4g fiber, 242mg sodium

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