Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Southwestern Corn Soup

Southwestern Corn Soup recipe
photo by:kraft
This satisfying soup is super thick and creamy, thanks to Mexican VELVEETA, cream cheese and a can of cream-style corn.
10 min
25 min
6 servings, 3/4 cup each
Magazine Acquisition

What You Need

small  green pepper, chopped
Tbsp.  butter or margarine
oz.  PHILADELPHIA Cream Cheese, cubed
lb.  (8 oz.) Mexican VELVEETA®, cut into 1/2-inch cubes
can  (14.75 oz.) cream-style corn
cups  milk
cup  crushed tortilla chips

Make It

COOK and stir peppers in butter in medium saucepan on medium heat 3 to 5 min. or until crisp-tender.

ADD cream cheese; cook on low heat 3 to 5 min. until melted, stirring frequently. Stir in VELVEETA, corn and milk; cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

SERVE topped with chips.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and slice of whole wheat bread.
Use Your Microwave
Microwave peppers and butter in medium microwaveable bowl on HIGH 1 min. or until peppers are crisp-tender. Add cream cheese and milk; cover with waxed paper. Microwave 2 to 3 min. or until cream cheese is melted, stirring after 2 min. Stir in VELVEETA and corn. Microwave 4 to 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring every 2 min.
Special Extra
Garnish with chopped fresh cilantro for a burst of extra-fresh flavor.
K:2680 v0:51972
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email