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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.
time
prep:
10 min
total:
25 min
servings
total:
6 servings, 3/4 cup each
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What You Need

1
small  green pepper, chopped
1
Tbsp.  butter or margarine
3
oz.  PHILADELPHIA Cream Cheese, cubed
1/2
lb.  (8 oz.) Mexican VELVEETA®, cut into 1/2-inch cubes
1
can  (14.75 oz.) cream-style corn
1-1/2
cups  milk
1/4
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.
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