Mexican Potato Soup

Serves 4

1 large raw baking potato, peeled & cubed
2 cups fat-free half-n-half
1 cup corn kernels
½ small red bell pepper, finely chopped
2 tsp minced jalapeno, seeds & veins removed
½ cup water
1 ½ tsp water
1 ½ tsp ground cumin
½ tsp chili powder
Salt/pepper/Tabasco to taste
1 cup fresh cilantro, chopped

In a medium saucepan, combine all ingredients except cilantro. Simmer, covered, until potatoes are done, 15-20 minutes. Add cilantro and serve.

Per 1 cup serving: 195 calories/8 g protein/38 carbohydrates/1 g fat/4 g fiber/242 mg sodium