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Mexicalli Corn Soup




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 4 (1 full cup)
*Freezes Well





List of Ingredients



• 1 (10 3/4-ounce) can Healthy Request Tomato Soup
  
• 1 1/4 cups water
  
• 1/2 cup chunky salsa (milk, medium, or hot)
  
• 1 1/2 cups fresh or frozen whole-kernel corn, thawed
  
• 1 teaspoon dried parsley flakes
  
• 2 teaspoons Brown Sugar Twin
  






Instructions



1. In an 8-cup glass measuring bowl, combine tomato soup, water, and salsa. Stir in corn, parsley flakes, and Brown Sugar Twin. Cover and microwave on HIGH (100% power) for 2 to 3 minutes or until mixture is heated through. Stir well before serving.
   






Final Comments


HINT: Thaw corn by placing in a colander and rinsing under hot water for one minute.

Each serving equals:
HE: 3/4 Bread, 1/4 Vegetable, 1/2 Slider, 6 Optional Calories
****************************************
105 Calories, 1gm Fat, 2gm Protein, 22gm Carbohydrate,
343mg Sodium, 51mg Calcium, 2gm Fiber
****************************************
DIABETIC: 1 1/2 Starch

"Corn... On & Off the Cob Cookbooklet, page 6."