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Corn and Green Chile Soup

3.8

(1)

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

  1. 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
TagsSoupSoup/StewCornVegetableNew Mexico ChileChileStarterMainLunchDinnerVegetarianNut FreeSimmerCookbooks
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