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
Source: EatingWell Magazine, March/April 1995


Recipe Summary

15 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 6.1g 12% DV; carbohydrates 20.5g 7% DV; exchange other carbs 1.5; dietary fiber 3.1g 12% DV; sugars 8.4g; fat 2.8g 4% DV; saturated fat 0.9g 5% DV; cholesterol 6.2mg 2% DV; vitamin a iu 1118.2IU 22% DV; vitamin c 18.6mg 31% DV; folate 26.9mcg 7% DV; calcium 179.7mg 18% DV; iron 0.6mg 3% DV; magnesium 26mg 9% DV; potassium 783.4mg 22% DV; sodium 542.7mg 22% DV; thiamin 0.1mg 8% DV.