Potato Nacho Soup

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Thursday, January 01, 2004

Categories:

Tex-Mex/Entree

Yield:

6 servings, 1 cup each

Ingredients:

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.)

Directions:

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

Source:

Adapted recipe by Grace Bandeh, RD, LD