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Ingredients

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Garnish

Directions

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  • Heat oil in Dutch oven. Add onion, red pepper and hot pepper; saute 4 minutes. Add garlic; saute until softened, 30 seconds. Add corn and tomato; saute 1 minute.

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  • Add water, salt and pepper sauce. Simmer 30 minutes or until vegetables are tender. Refrigerate until cooled to room temperature.

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  • Puree half of the soup in blender or food processor. Return all of the soup to the pot. Heat gently. Garnish with lime and chips. Makes 4 servings.

Nutrition Facts

198 calories; total fat 5g; saturated fat 1g; cholesterolmg; sodium 691mg; carbohydrates 38g; protein 5g.

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