Corn and Green Chile Soup Recipe

Name: Corn and Green Chile Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
In a medium saucepan, stir together the corn, milk, green chiles, cumin, pepper, and cayenne.
2
Bring just to a simmer over medium heat, stirring frequently.
3
Remove from the heat.
4
Stir in the bell pepper, green onions, and margarine.
5
Serve sprinkled with the Cheddar.
6
To thaw frozen vegetables quickly, put them in a colander and run them under cold water until thawed.
7
Shake off the excess water and drain well.
8
(Per serving)
9
Calories: 208
10
Total fat: 2.0g
11
Saturated: 0.5g
12
Trans: 0.0g
13
Polyunsaturated: 0.5g
14
Monounsaturated: 0.5g
15
Cholesterol: 5mg
16
Sodium: 256mg
17
Carbohydrates: 38g
18
Fiber: 4g
19
Sugars: 15g
20
Protein: 13g
21
Calcium: 358mg
22
Potassium: 658mg
23
1 1/2 starch
24
1 fat-free milk

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Corn and Green Chile Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn and Green Chile Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions