Spicy Southwest Corn-Cheese Soup

photo by:kraft

This cheesy soup is flecked with corn and green chilies and flavored with cilantro and garlic. Serve alongside your favorite Mexican main dish.

time

prep:

15 min

total:

25 min

servings

total:

4 servings, 1 cup each

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What You Need

pkg. (10 oz.) frozen whole kernel corn, thawed, drained

clove garlic, minced

Tbsp. butter or margarine

1/2

lb. (8 oz.) VELVEETA®, cut up

can (4 oz.) chopped green chiles, undrained

3/4

cup chicken broth

3/4

cup milk

Tbsp. chopped cilantro

1/2

cup crushed tortilla chips(about 6 chips)

Make It

COOK and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender. Reduce heat to medium.

ADD all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.

SERVE topped with the crushed chips.

Kraft Kitchens Tips

Size-Wise

You can't help saying "Viva Mexico!" when you enjoy a serving of this soup.

Use Your Microwave

Reduce chicken broth to 1/2 cup. Mix corn, garlic and butter in 2-qt. microwaveable casserole dish; cover. Microwave on HIGH 2 to 3 min. or until garlic is tender and corn is heated through, stirring after each min. Add all remaining ingredients except chips; mix well. Microwave 5 to 7 min. or until VELVEETA is completely melted and soup is heated through, stirring after 4 min. Serve as directed.

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