Source: dLife

Spicy corn, pepper, onion, and tomato soup.

Servings

1 tsp Oil, corn
1 cup fresh chopped onion
0.25 cup Chile Peppers, hot, chopped (yellow)
0.5 cup chopped green bell peppers
1 cup chopped green tomatoes
2 cup Corn, yellow, sweet, kernels, fresh
2 cup low sodium vegetable broth
2 cup fat free milk
0.25 cup chopped red bell peppers

1 Heat the oil in a nonstick saucepan. Cook the onion and garlic for about 10 minutes.
2 Mix in the Chile, green bell pepper, tomatoes, corn, and vegetable stock. Cook for about 10 to 15 minutes. Sprinkle with the salt and pepper.
3 Transfer 1 cup of the soup to a blender and pulse until smooth. Pour back into the saucepan and mix in the milk. Reheat and sprinkle the red bell pepper on top.

You can substitute regular green tomatoes and 2 cups canned corn.