Tex-mex corn soup

1. Melt margarine in a large saucepan; saute onion and sweet pepper with red pepper flakes until tender, stirring occasionally, about 2 minutes.
2. Sir in chicken broth and both cans of corn.
3. Continue cooking until the is very hot. Add salt and pepper and serve innediately.
4. Food exchanges per serving 2 starch exchanges + 1 fat exchange cho: 31g; pro: 6g; fat: 8g; cal: 205; low-sodium diets: omit salt and substitute unsalted broth and cannned vegetables.