Corn and Green Chile Soup


  • 16 ounces frozen whole-kernel corn, thawed
  • 12 ounces fat-free evaporated milk
  • 2 ounces chopped green chiles, drained
  • ¼ to ½ teaspoon ground cumin
  • ¼ teaspoon pepper
  • 1/8 teaspoon cayenne (optional)
  • ½ medium red bell pepper, finely chopped (optional)
  • + 3 more ingredients
    • 3 medium green onions, finely chopped
    • 2 teaspoons light tub margarine
    • ¼ cup shredded fat-free sharp Cheddar cheese

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. 2. Stir in the bell pepper, green onions, and margarine. Serve sprinkled with cheddar. 3. Cooking tip on thawing frozen...

View full recipe at SpringPad


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