Directions:
- In a 3-qt.
- Saucepan, cook bell pepper and onion in butter until tender.
- Add chicken broth, corn, and cumin, heating until mixture comes to a boil.
- Cover pan and simmer 20 minutes.
- Carefully puree soup in a blender or food processor and pour through a sieve into pan, pressing with a spoon or spatula to get all the soup; discard any pulp.
- Stir in sour cream until smooth.
- Add salt and pepper; check to taste.
- Reheat if necessary and serve in bowls garnished with toasted pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.68 Kcal (807 kJ) | ||
| Calories from fat | 133.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 23% | |
|---|---|---|---|
| Cholesterol | 25.33mg | 8% | |
| Sodium | 488.98mg | 20% | |
| Potassium | 293.46mg | 6% | |
| Total Carbs | 12.52g | 4% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 2.4g | 10% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 97.5mg | 162% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 41mg | 228% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 93.5 Kcal (391 kJ) | ||
| Calories from fat | 64.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 23% | |
|---|---|---|---|
| Cholesterol | 12.29mg | 8% | |
| Sodium | 237.29mg | 20% | |
| Potassium | 142.41mg | 6% | |
| Total Carbs | 6.07g | 4% | |
| Sugars | 2.53g | 21% | |
| Dietary Fiber | 1.16g | 10% | |
| Protein | 1.49g | 6% | |
| Vitamin C | 47.3mg | 162% | |
| Vitamin A | 1.2mg | 81% | |
| Iron | 19.9mg | 228% | |
| Calcium | 29.4mg | 6% | |
* 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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