Ingredients
1 medium sweet potato, peeled and cut into 1/2-inch cubes1 cup reduced-sodium chicken broth1/2 cup fresh or frozen corn1/2 small onion, chopped2 garlic cloves, minced1-1/2 cups fresh spinach, torn1/2 cup flaked smoked salmon fillet1 teaspoon pickled jalapeno slices, chopped1 tablespoon cornstarch1/2 cup 2% milk1 tablespoon minced fresh cilantroDash pepper
Preparation
In a large saucepan, combine the first 5 ingredients; bring to a boil. Reduce heat; simmer, covered, until potato is tender, 8-10 minutes.
Stir in spinach, salmon and jalapeno; cook until spinach is wilted, 1-2 minutes. In a small bowl, mix cornstarch and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cilantro and pepper.
