Serves: 5
Total Calories: 260

1 cup chopped yellow onion
2 medium green bell peppers, chopped or 2 cups frozen, diced green peppers, thawed
1 (10-ounce) package frozen corn kernels, thawed
1 cube reduced-sodium chicken bouillon
1 1/2 cups water
1 cup fat-free evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)

1. Heat a Dutch oven over medium-high heat. Coat Dutch oven with cooking spray, add onion and peppers, and cook 8 minutes or until onions are translucent and beginning to turn golden, stirring frequently.

2. Increase to high heat and add corn, bouillon, and water. Bring to a boil, reduce heat, cover tightly, and simmer 10 minutes.

3. Remove from heat and stir in remaining ingredients.

4. For a thicker consistency, puree half of the mixture by placing one cup in a blender, covering tightly, holding down the lid, and blending until smooth. Repeat once or twice to desired consistency.

EXCHANGES
1 1/2 Carbohydrate
1 Lean Meat

NUTRITION FACTS
Calories 180
Calories from Fat 48
Total Fat 5g
  Saturated Fat 3g
Cholesterol 16mg
Sodium 596mg
Total Carbohydrate 24g
  Dietary Fiber 3g
  Sugars 10g
Protein 12g

Nutritional Facts:

Serves: 5
Total Calories: 260
Calories from Fat: 107

More Recipes from the Last Minute Meals for People with Diabetes Cookbook:
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