Ready in no time, this chunky and spicy soup requires very little cleanup.
Recipe information
Yield
Serves 4
Ingredients
16 ounces frozen whole-kernel corn, thawed
12 ounces fat-free evaporated milk
2 ounces chopped green chiles, drained
1/4 to 1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon cayenne (optional)
1/2 medium red bell pepper, finely chopped (optional)
3 medium green onions, finely chopped
2 teaspoons light tub margarine
1/4 cup shredded fat-free sharp Cheddar cheese
Preparation
Step 1
In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne. Bring to a simmer over medium heat, stirring frequently. Remove from the heat.
Step 2
Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar.
Step 3
Cooking tip on thawing frozen vegetables:
To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed. Shake off the excess water and drain well.
Nutrition Per Serving
208 calories
2 g fat
.5 g saturated fat
.5g polyunsaturated fat
.5g monounsaturated fat
5 mg cholesterol
256 mg sodium
38 g carbohydrate
13 g protein
358 mg calcium
658 mg potassium
#### Nutritional analysis provided by _Low-Salt Cookbook
4th Edition_
Reprinted with permission from Low-Salt Cookbook by American Heart Association, © 2011 American Heart Association
