Southwestern Corn Soup

3.9
(12) 9 Reviews
Prep Time
10
min.
Total Time
25
min.
Servings

6 servings, 3/4 cup each

This satisfying soup is super thick and creamy, thanks to Mexican VELVEETA, cream cheese and a can of cream-style corn.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings, 3/4 cup each

Nutritional Information

Serving Size 6 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 18g
Saturated fat 11g
Cholesterol 60mg
Sodium 820mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 12g
Protein 12g
   
Vitamin A 25 %DV
Vitamin C 15 %DV
Calcium 30 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • bethanymauger |

    Too sweet for my tastes.

  • naugaroo |

  • LINDZLEE84 |

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