Directions:
- In a large saucepan, saute onions in oil until tender.
- Stir in the roasted peppers, chilies, cumin, salt and coriander.
- Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Stir in cilantro and lemon juice.
- Cool slightly.
- In a blender, process the cream cheese and half of the soup until smooth.
- Return all to pan and heat through.
- Serve and Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.95 Kcal (1009 kJ) | ||
| Calories from fat | 92.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 12.03mg | 4% | |
| Sodium | 1155.23mg | 48% | |
| Potassium | 560.53mg | 12% | |
| Total Carbs | 32.89g | 11% | |
| Sugars | 8.26g | 33% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 6g | 12% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 3.6mg | 20% | |
| Calcium | 84.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 91.02 Kcal (381 kJ) | ||
| Calories from fat | 34.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 16% | |
|---|---|---|---|
| Cholesterol | 4.54mg | 4% | |
| Sodium | 436.42mg | 48% | |
| Potassium | 211.75mg | 12% | |
| Total Carbs | 12.42g | 11% | |
| Sugars | 3.12g | 33% | |
| Dietary Fiber | 1.58g | 17% | |
| Protein | 2.27g | 12% | |
| Vitamin C | 9.1mg | 40% | |
| Vitamin A | 0.3mg | 22% | |
| Iron | 1.4mg | 20% | |
| Calcium | 31.9mg | 8% | |
* 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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