Cooked chicken or seafood would be a nice addition to this soup. For an even richer flavor, sauté the corn first in a teaspoon of oil until lightly browned. Source: EatingWell Magazine, March/April 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Stir chili powder, cumin and garlic in a dry, heavy-bottomed saucepan over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat.

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  • Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper.

Nutrition Facts

128 calories; 2.8 g total fat; 0.9 g saturated fat; 6 mg cholesterol; 543 mg sodium. 783 mg potassium; 20.5 g carbohydrates; 3.1 g fiber; 8 g sugar; 6.1 g protein; 1118 IU vitamin a iu; 19 mg vitamin c; 27 mcg folate; 180 mg calcium; 1 mg iron; 26 mg magnesium;