Directions:
- Melt butter in heavy large pot over medium-high heat. Add bell pepper, onion and garlic; sauté until onion is tender, about 5 minutes.
- Add tomatoes with juices to pot; cook 2 minutes.
- Combine 2 cups water and chipotle chilies in blender and puree. Mix puree and cream-style corn into vegetables in pot. Bring soup to boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally.
- Add frozen corn, cream and oregano; simmer 5 minutes. Garnish with cilantro, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.71 Kcal (832 kJ) | ||
| Calories from fat | 144.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.1g | 25% | |
|---|---|---|---|
| Cholesterol | 51.12mg | 17% | |
| Sodium | 120.44mg | 5% | |
| Potassium | 161.12mg | 3% | |
| Total Carbs | 12.17g | 4% | |
| Sugars | 3.38g | 14% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 34.3mg | 57% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 12.9mg | 71% | |
| Calcium | 59.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.01 Kcal (289 kJ) | ||
| Calories from fat | 50.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 25% | |
|---|---|---|---|
| Cholesterol | 17.75mg | 17% | |
| Sodium | 41.83mg | 5% | |
| Potassium | 55.95mg | 3% | |
| Total Carbs | 4.23g | 4% | |
| Sugars | 1.17g | 14% | |
| Dietary Fiber | 0.47g | 5% | |
| Protein | 0.84g | 5% | |
| Vitamin C | 11.9mg | 57% | |
| Vitamin A | 0.3mg | 27% | |
| Iron | 4.5mg | 71% | |
| Calcium | 20.6mg | 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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