Southwestern Corn Soup

One soup pot

One baking sheet

One food processor

Roast 2 red peppers for 12 minutes.

Oven : 425 degrees. Line a baking sheet with foil and spray with cooking spray. Slice red bell peppers into 2-3 inch slices so they are almost flat on the pan, skin side down. After 8 minutes, flip over and cook 4 more minutes. Some people like their peppers skinned, I prefer the skins on to save the nutritional value.

Saute

1/2 - 3/4 finely chopped sweet onion

3 tsp garlic

Then add chopped roasted red peppers,

1/2 to 1 jalapeno, sliced

and 2 cans of corn kernels, drained.

Add 2 cups of water and cook while you prepare the potatoes.

Peel and dice 3 medium potatoes.

Add potatoes to the pot along with 1 cup of water. The water should just cover the potatoes.

Cook about 10-15 minutes allowing the potatoes to cook but retain their shape.

Add 2 Knorr vegetarian bouillon cubes,

plus 1 tsp ground black pepper and

1/2 can of rotel tomatoes with cilantro and lime.

Cook 5 minutes.

Then drain off 2 cups of vegetables.

Place vegetables in a food processor

with 6 oz cream cheese and

1 cup of whole milk.

Puree

Add this back to the soup.

Add 1 tsp salt.

Stir until warm.

Remove from heat and serve.

If you have any tortilla chip crumbs, add these to the soup to give it a little crunch.