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Soups/stews

Southwestern Chowder

Southwestern Chowder recipe
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
Magazine Acquisition

what you need

2
cans   (14.5 oz) reduced sodium fat-free chicken broth
1
jar  (16 oz.) TACO BELL® Thick & Chunky Salsa
1
can  (15 oz.) kidney beans, drained, rinsed
1
can  (7 oz.) whole kernel corn, drained
3/4
cup  elbow macaroni
1
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 Logo 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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