Quick Shrimp-and-Corn Soup

Yield: 8 servings (serving size: 1 cup soup and 1/2 teaspoon green onions)

Ingredients

• Cooking spray
• 1  cup  chopped onion
• 1  cup  chopped green bell pepper
• 1  garlic clove, minced
• 3/4  cup  (6 ounces) 1/3-less-fat cream cheese, softened
• 2  cups  fat-free milk
• 1  (15-ounce) can cream-style corn
• 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 1  (10-ounce) can diced tomatoes and green chiles, undrained
• 1 1/4  pounds  medium shrimp, peeled and deveined
• 4  teaspoons  sliced green onions

Preparation

Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. Add onion, bell pepper, and garlic, and sauté 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. Remove from heat. Sprinkle each serving with green onions.

Nutritional Information

Calories:

228 (29% from fat)

Fat:

7.4g (sat 3.8g,mono 1.9g,poly 1.1g)

Protein:

18.8g

Carbohydrate:

20.8g

Fiber:

1.5g

Cholesterol:

118mg

Iron:

2.4mg

Sodium:

663mg

Calcium:

176mg