Tex-mex corn soup

Melt margarine in a large soup pot over medium heat. Add chopped onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent.

Stir in the diced sweet red pepper and red pepper flakes, cooking for another 2 minutes to release the flavors and soften the pepper slightly.

Pour the chicken broth into the pot, stirring well to combine with the vegetable mixture.

Add the creamed corn with its liquid and the whole kernel corn with its liquid, stirring until evenly distributed throughout the broth.

Bring the soup to a gentle boil, then reduce heat to medium-low and simmer for 10-12 minutes to allow the flavors to meld together.

Season with salt and ground white pepper, tasting and adjusting the seasoning as needed for balance.

Serve the soup hot in individual bowls, optionally garnishing with fresh cilantro or crispy tortilla strips if desired.