Comida Kraft
Recipe Box

Southwestern Corn Soup

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

Tap or click steps to mark as complete

  • 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
Total fat 18g
Saturated fat 11g
Cholesterol 60mg
Sodium 820mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 12g
Protein 12g
% Daily Value
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

Rated 5 out of 5 by from The only problem I had was that I wished it was more spicy! The only problem I had was that I wished it was more spicy! :) Other than that I made it twice in one week. It was very good. I added an extra can of corn (regular) and a little bit more of the bell peppers. It was wonderful. I shared this recipe with the girls I work with and they loved it too.
Date published: 2007-04-27
Rated 5 out of 5 by from This recipe is the reason I found -- and love -- this site. This recipe is the reason I found -- and love -- this site. Though it's a bit thick/heavy sometimes, the corn, pepper, and cheese work WONDERFULLY together. Very tasty and satisfying.
Date published: 2007-02-19
Rated 5 out of 5 by from first of all , this smells so wonderful cooking and second although it's good on its own I had... first of all , this smells so wonderful cooking and second although it's good on its own I had browned hamburger meat and put it in and it was great. This went into my recipe box.
Date published: 2006-12-04
Rated 3 out of 5 by from Super easy to make and taste pretty good. Super easy to make and taste pretty good. My husband loved it! I thought it was too spicy for a soup but did taste good.
Date published: 2007-01-29
Rated 4 out of 5 by from This soup was easy to prepare and very tasty. This soup was easy to prepare and very tasty. I have passed the word about this one to family and friends.
Date published: 2005-12-12
Rated 4 out of 5 by from EVERY TIME WE HAVE A DINNER AT WORK I HAVE TO COOK THIS RECIPE BECAUSE PEOPLE ASK FOR IT SO MUCH. EVERY TIME WE HAVE A DINNER AT WORK I HAVE TO COOK THIS RECIPE BECAUSE PEOPLE ASK FOR IT SO MUCH.
Date published: 2008-01-17
Rated 2 out of 5 by from Pretty good - more of a lunch type recipe. Pretty good - more of a lunch type recipe.
Date published: 2008-07-23
Rated 5 out of 5 by from I absolutely loved this recipe. I absolutely loved this recipe.
Date published: 2003-09-04
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