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Potato Nacho Soup


Thursday, January 01, 2004
6 servings, 1 cup each
1 package (5.25 oz.) au gratin potato mix
1 can (10 oz.) diced tomatoes and green chilies
1 can (15.25 oz.) whole kernel corn, drained
2 C. water
2 C. fat-free milk
2 C. (8 oz.) shredded low-fat cheddar cheese (1.5g fat per oz.)
In a large saucepan, combine potatoes, sauce mix, tomatoes, corn and water. Bring to a boil, stirring occasionally. Reduce heat. Cover and simmer 20-30 minutes or until potatoes are tender. Add milk and cheese. Cook and stir until cheese is melted.

Nutrition Facts:
236 calories, 36g carbohydrate, 17g protein, 3.7g fat, 1.5g saturated fat, 5mg cholesterol, 3.4g dietary fiber, 908mg sodium
Adapted recipe by Grace Bandeh, RD, LD
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