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.

EatingWell Test Kitchen



  • 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.

  • 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; 6 mg cholesterol; 543 mg sodium. 20.5 g carbohydrates; 6.1 g protein; Full Nutrition