Mexican Corn Soup

1 16oz pkg frozen whole kernel corn, thawed                 

1 cup reduced sodium chicken broth

1 4oz can diced green chile peppers, undrained             

1 tsp dried oregano, crushed

½ tsp salt                                                                                

½ tsp bottled minced garlic

¼ tsp ground black pepper                                                       

2 cups fat free milk

1 cup chopped cooked turkey                                                  

1 cup chopped tomato

1 cup shredded Monterey jack cheese

1. In blender, combine half of the corn and all of the broth.  Cover and blend until smooth.

2. In large saucepan, combine pureed corn mixture, remaining corn, chile peppers, dried oregano, salt, garlic and pepper.  Bring to a boil.  Reduce heat.  Simmer, uncovered, for 10 minutes, stirring occasionally.

3.  Stir in milk, turkey and tomato.  Return just to boiling.  Remove from heat.  Stir in Monterey jack cheese until melted.

4. If desired, sprinkle with chopped parsley.

Makes 6 servings.

239 kcal; 10 gm total fat/5 gm sat fat; 43 mg cholesterol; 473 mg sodium, 23 gm CHO; 1 gm fiber; 17 gm protein.

Exchanges:  1 ½ Carb choices, 2 lean meat, ½ fat.