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Corn and Tomato Soup Recipe

2 – 15 ounce cans
2 cups
2 cups
1 – 4 ounce can
2 ounces
98% fat free chicken broth
corn, frozen whole kernel
chunky salsa
green chiles, diced
feta cheese, crumbled

salt to taste
pepper to taste
tortilla strips, optional

Stove Temp: medium high/low
Recipe Cooking Time: 30 minute
Pan Type: saucepan


Corn and Tomato Soup Directions

In a large saucepan combine the chicken broth, frozen corn, chunky salsa and diced green chiles.
Bring corn and tomato mixture to a boil over medium high heat.
Reduce heat and simmer soup for the allotted time or until heated through.
Season corn and tomato soup to taste with salt and pepper.
Top soup with tortilla strips or your favorite crackers when serving.

Recipe Serves: about 6


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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