Southwest Shrimp Stew

Another tasty soup recipe from Prevention magazine. This one makes you feel like you are eating comfort food that is totally bad for you when it actually only has 140 calories per serving! And the colors are oh so pretty!

1 potato, peeled and cubed
2 cups low sodium chicken broth
1 tbsp olive oil
2 scallions, thinly sliced
1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 cups frozen corn, thawed
1 tsp cumin
1/4 tsp salt
2 cups milk
3/4 lb small shrimp, peeled and deveined
Dash of ground red  pepper
1/4 cup fresh cilantro leaves

           Cook the potato in water in a medium covered saucepan for 15 minutes, or until tender. Drain. Add 1 cup of broth. Mash the potato until free of lumps. Heat the oil in a large saucepan over medium-high heat. Add scallions and bell peppers. Cook, stirring frequently, for 5 minutes, or until tender. Add corn, cumin, salt, potato mixture, and remaining broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Add the shrimp and simmer, stirring occasionally, for 1-2 minutes, or until opaque. Stir in red pepper and cilantro. 

Per serving: 140 calories, 3.5g fat, 264mg sodium, 15g carbs, 5.7g sugar, 2.4g fiber, 13g protein.