Ready in no time, this chunky and spicy soup requires very little cleanup.

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

Step 1

Step 2

Step 3

　　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

　　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