Ingredients: 1 teaspoon chili powder 1/2 teaspoon cumin 1 small clove garlic, minced 1/2 cup canned or frozen corn kernels, thawed 1/2 small red bell pepper, finely 1 can (10 oz) reduced fat cream of celery soup 2 cups skim milk 1/4 cup chopped green onions salt and freshly ground black pepper to taste

Recipe Info Category: Soups Rating: 2 Contributor: Kaitlin Mueller

In a dry, heavy saucepan, stir chili powder, cumin and garlic over medium heat until fragrant, 1 to 2 minutes. Add corn and peppers and toss to coat. Add soup and milk; stir until heated through. Stir in scallions and season with salt and pepper. Makes about 4 cups. Serves 3.