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Nutrition Facts
Serving Size 320 g
(Approx. 6 Servings)
Amount Per Serving
Calories 180 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 700 mg 29%
Total Carbohydrate 21 g 7%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 9 g
Vitamin A 0% Iron 0%
Vitamin C 0% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Corn & Pumpkin Soup
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 H-E-B Jalapeno Bacon, chopped
2 cup(s) Hill Country Fare Fajita Blend Vegetables, frozen
2 cup(s) H-E-B Super Sweet Corn, frozen
15 Oz Hill Country Fare Solid Pumpkin
28 Oz H-E-B Select Ingredients Chicken Broth
5 Oz H-E-B Evaporated Milk
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Instructions

1
Heat a large soup pot over medium-high heat 2 minutes, then add bacon and cook 3-5 minutes until crisp; remove bacon, and place on paper towels to drain; reserve 1 tablespoon bacon drippings in soup pot.
2
Heat drippings over medium-high heat, and add fajita blend to stir-fry for 5 minutes until golden brown; mix in corn, pumpkin and chicken broth; bring soup to boil, and reduce heat to medium-low; cover, and cook 20 minutes.
3
Stir in evaporated milk and cooked bacon to soup; cook over medium- low heat 2 more minutes, and serve.

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