Santa Fe Chowder
 

2 Tablespoons minced jalapeño peppers

½ cup onion, chopped

2 cloves garlic, minced

1 cup red or green bell peppers, chopped

1 teaspoon Rib Rub

2 Tablespoons Olive Oil

½ cup carrots, chopped

2 cups sweet potatoes, cubed

3 cups water

1 cup tomatoes, chopped

1 cup zucchini or yellow squash, cubed

1 cup frozen corn

2 ounces fat free cream cheese

½ cup shredded fat free cheddar cheese

1 cup skim milk

In large pot, Sprinkle the jalapeño peppers, onion, garlic, and peppers with Rib Rub and sauté in the Olive Oil for 3 – 4 minutes. Add the carrots, potatoes, and water. Bring to a boil; reduce heat, cover and simmer for 7 – 8 minutes. Add in the tomatoes and zucchini, mix well. Cover and cook on medium for approximately 10 minutes (or until the vegetables are as tender as you like them). Add the frozen corn and cook for another 2 minutes. Transfer 3 cups of the vegetables from the soup into a blender container. Add the cream cheese, cheddar, and milk; process until smooth. Add puree back to soup. Stir to combine and reheat for a couple minutes.

Nutrition Info Per Serving (8 servings):