Directions:
- Heat oil in a soup pot. Add onions and celery and saute 3-4 minutes. Add corn and chicken stock and bring to boil. Reduce heat and simmer for 15-20 minutes.
- Puree soup in blender or food processor. Transfer to bowl and stir in yogurt, red pepper, cilantro and hot sauce.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.21 Kcal (830 kJ) | ||
| Calories from fat | 52.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 9% | |
|---|---|---|---|
| Cholesterol | 8.91mg | 3% | |
| Sodium | 237.46mg | 10% | |
| Potassium | 563.75mg | 12% | |
| Total Carbs | 30.6g | 10% | |
| Sugars | 9.95g | 40% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 8.26g | 17% | |
| Vitamin C | 49mg | 82% | |
| Iron | 10.9mg | 60% | |
| Calcium | 66.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 58.1 Kcal (243 kJ) | ||
| Calories from fat | 15.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.7g | 9% | |
|---|---|---|---|
| Cholesterol | 2.61mg | 3% | |
| Sodium | 69.6mg | 10% | |
| Potassium | 165.24mg | 12% | |
| Total Carbs | 8.97g | 10% | |
| Sugars | 2.92g | 40% | |
| Dietary Fiber | 1.22g | 17% | |
| Protein | 2.42g | 17% | |
| Vitamin C | 14.3mg | 82% | |
| Iron | 3.2mg | 60% | |
| Calcium | 19.4mg | 7% | |
* 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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