Southwestern Chowder

(24)

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photo by:kraft

I followed everything except for the cheese. I love making this!

posted by

tihitina

on 10/25/2011

time

prep:

20 min

total:

20 min

servings

total:

4 servings

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what you need

cans (14.5 oz) reduced sodium fat-free chicken broth

jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

can (15 oz.) kidney beans, drained, rinsed

can (7 oz.) whole kernel corn, drained

3/4

cup elbow macaroni

cup halved zucchini slices

1/2

tsp. ground cumin

1/2

cup KRAFT Mexican Style Shredded Cheese

Make It

MIX broth, salsa, beans and corn in 3-quart saucepan. Bring to boil over medium-high heat.

ADD macaroni , zucchini and cumin; return to boil. Reduce heat to medium; simmer 6 minutes or until macaroni is tender.

SPOON into 4 soup bowls; top each serving with 2 Tbsp. cheese. Garnish with chopped cilantro.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute

Substitute canned black beans or pinto beans for kidney beans.

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a cook

posted:6/10/2003

YUMMY!!!!! Very versatile as you can make it with whatever canned beans you have on hand and you can also make it hot or mild or 'suicidal' with whatever spices you have in the pantry ... a winner in my household (and a great way to use up any veggies left in the crisper!)