Recipe: Salsa Corn Soup (using fat free cream cheese)

SALSA CORN SOUP

1 1/2 cups chopped onion
2 tbsp. reduced fat margarine
1 tbsp. flour
1 tbsp. chili powder
1 (16 oz.) pkg. frozen sweet corn, thawed
2 cups salsa (I used mild flavor)
1 (13 3/4 oz.) can low-sodium chicken broth
1 (4 oz.) jar diced pimentos, drained
1 (8 oz.) pkg. fat free cream cheese, softened
Chopped fresh cilantro (to garnish)

Cook and stir onions in margarine in large saucepan until tender.

Stir in flour and chili powder. Add corn, salsa, broth and pimentos. Bring to a boil; remove from heat. Gradually add 1/4 cup hot mixture to cream cheese in small bowl, stirring until well blended. Return to saucepan. Cook until thoroughly heated. Do not boil.

Top each serving with cilantro, if desired. Serve immediately.

Makes 8 cups
From: Annie, TX - 08-26-97