Directions:
- In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
- Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
- Add diced green chilies (don’t drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
- Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.73 Kcal (715 kJ) | ||
| Calories from fat | 93.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 16% | |
|---|---|---|---|
| Cholesterol | 15.01mg | 5% | |
| Sodium | 337.54mg | 14% | |
| Potassium | 381.68mg | 8% | |
| Total Carbs | 19.36g | 6% | |
| Sugars | 3.55g | 14% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.8mg | 10% | |
| Calcium | 89.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 113.01 Kcal (473 kJ) | ||
| Calories from fat | 61.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 16% | |
|---|---|---|---|
| Cholesterol | 9.93mg | 5% | |
| Sodium | 223.43mg | 14% | |
| Potassium | 252.66mg | 8% | |
| Total Carbs | 12.81g | 6% | |
| Sugars | 2.35g | 14% | |
| Dietary Fiber | 2.91g | 18% | |
| Protein | 2.35g | 7% | |
| Vitamin C | 7.1mg | 18% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 1.2mg | 10% | |
| Calcium | 59.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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