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1
Heat the oil in a soup pot.
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2
Add the onion and saute over medium heat until translucent.
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3
Add the garlic and green pepper and continue to saute until the mixture begins to brown lightly.
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4
Add the potatoes and water with bouillon cubes.
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5
Bring to a rapid simmer, then lower the heat.
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6
Cover and simmer gently until the potatoes are just tender, about 15 minutes.
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7
Coarsely mash about half of the potatoes in the pot with a potato masher.
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8
Stir in the tomatoes, corn, chilies, and cumin, then cover and simmer gently for another 15 minutes, stirring occasionally.
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9
Sprinkle in the cheese, a little at a time, stirring it until fairly well melted.
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10
Add enough rice milk to give the soup a thick yet fluid consistency.
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11
Season with salt and pepper and continue to simmer over very low heat, stirring occasionally, for 5 minutes longer.
-
12
If time allows, let the soup stand off the heat for an hour or so.
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13
Heat through before serving.
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14
Adjust the consistency with more rice milk if the soup becomes too thick, then taste to adjust the seasonings.
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15
Per serving:
-
16
Calories: 234
-
17
Total fat: 11g
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18
Protein: 5g
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19
Fiber: 6g
-
20
Carbohydrate: 33g
-
21
Cholesterol: 0mg
-
22
Sodium: 239mg
