LIVE

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

Gallery

Recipe Summary

total:
15 mins
Servings:
3
Advertisement

Ingredients

Ingredient Checklist

Directions

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.

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

Nutrition Facts

128 calories; protein 6.1g; carbohydrates 20.5g; dietary fiber 3.1g; sugars 8.4g; fat 2.8g; saturated fat 0.9g; cholesterol 6.2mg; vitamin a iu 1118.2IU; vitamin c 18.6mg; folate 26.9mcg; calcium 179.7mg; iron 0.6mg; magnesium 26mg; potassium 783.4mg; sodium 542.7mg; thiamin 0.1mg.
Advertisement