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Categories:Viewed: 49 - Published at: 8 years ago
Ingredients
- 6 green onions, trimmed
- 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth, divided
- 1 red pepper, chopped
- 1 poblano chile, seeded, chopped
- 3 cloves garlic, minced
- 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
- 2 cans (15 oz. each) no-salt-added pinto beans, rinsed
- 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix
- 1-1/2 tsp. liquid smoke
- 1 pkg. (1 lb.) frozen corn
Method
- Cut green parts off onions, then cut into thin slices; reserve for garnish.
- Cut white onion pieces into thin slices; place in large saucepan.
- Add 1 can broth, peppers, chiles and garlic; stir.
- Bring to boil; simmer on medium-low heat 5 min.
- or until peppers are tender.
- Blend remaining broth and cottage cheese in blender until smooth; add to ingredients in saucepan.
- Stir in beans, taco seasoning mix and liquid smoke; simmer, partially covered, on low heat 20 min.
- or until cottage cheese is completely melted and ingredients are well blended, stirring occasionally.
- Stir in corn.
- Simmer 5 min.
- or until heated through.
- Serve topped with reserved green onion slices.
