Quick Shrimp-and-Corn Soup

Ingredients

• 15 ounce regular corn cream-style canned
• 10 ounce canned tomatoes diced green undrained canned
• 10.8 ounce condensed undiluted reduced-fat reduced-sodium canned
• 2 cups milk fat-free
• 1  garlic clove minced
• 1 cup bell pepper green chopped
• 4 teaspoons green onions sliced
• 1 cup onion chopped
• 1.3 pounds shrimp deveined peeled

Equipment

• sauce pan
• dutch oven

Directions

1. Heat a Dutch oven or large saucepan coated with cooking spray over medium-high.
2. Add onion, bell pepper, and garlic, and saut 5 minutes. Stir in cream cheese; reduce heat, and cook until cheese is melted.
3. Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. Bring milk mixture to a boil.
4. Add shrimp; cook 5 minutes or until shrimp are done.
5. Remove from heat.
6. Sprinkle each serving with green onions.