Per 3/4 cup serving: 220 calories (24 percent from fat), 6.3 g total fat, 2.5 g saturated fat, 13 mg cholesterol, 277 mg sodium, 30.7 g carbohydrates, 2.5 g dietary fiber, 13.9 g protein, 596 mg potassium.

In a food processor, blend corn and broth for 15 seconds.
Over medium heat, simmer corn mixture in margarine in a pan for 5 minutes, stirring frequently.
Blend in milk, garlic, oregano, pepper and cinnamon and bring to a boil.
Reduce heat, add chilies and simmer another 5 minutes.
Remove soup from heat and stir in cheese until melted.
Divide diced tomatoes among serving bowls, pour soup over tomatoes and garnish with parsley.
Serve immediately.