Low-Calorie Southwest Baked Potato Soup Recipe

There’s something truly special about gathering around the dinner table with family, especially when it’s to enjoy a heartwarming and nutritious dish. Our Low-Calorie Southwest Baked Potato Soup is not just your typical comfort food; it’s a celebration of flavors. With its rich, earthy tones and delightful mix of corn, black beans, and potatoes, this soup brings the vibrant energy of the Southwest right into your home. Whether it’s a cozy family dinner or a casual get-together with friends, this recipe is perfect for any occasion. And the best part? It’s both delicious and low-calorie, making it a guilt-free treat!

Ingredients

• 4 large russet potatoes, baked and diced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes with green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt
• Fresh cilantro, chopped (for garnish)
• Red bell pepper, sliced (for garnish)
• Optional: shredded cheese, avocado slices, lime wedges

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth, diced tomatoes with green chilies, and season with ground cumin and chili powder. Stir to mix well.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Add in the diced baked potatoes, frozen corn, and black beans. Stir to combine and let the soup cook for another 10 minutes.
6. Season with salt and pepper to taste. Adjust seasoning as necessary.
7. Serve hot, topped with a dollop of Greek yogurt, a sprinkle of chopped cilantro, and a few slices of red bell pepper. Optional toppings include shredded cheese, avocado slices, and lime wedges.

Helpful Tips

For a creamier texture, blend half of the soup before adding the final toppings. Fresh lime juice squeezed on top just before serving can enhance the flavors significantly. To make it vegan, substitute the chicken broth with vegetable broth and use a plant-based yogurt.

Conclusion

This Low-Calorie Southwest Baked Potato Soup is a testament to how wholesome ingredients can come together to create magic in a bowl. We hope this dish warms your hearts and brings a bit more joy to your family dinners. Don’t forget to share your beautiful creations with us by using #ZynahzRecipes or tagging us on Instagram. We would love to see how you bring this recipe to life!

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