Soups/stews

Spicy Southwest Corn-Cheese Soup

photo by:

kraft

This cheesy soup is flecked with corn and green chilies and flavored with cilantro and garlic. Serve alongside your favorite Mexican main dish.

time

prep:

15 min

total:

25 min

servings

total:

4 servings, 1 cup each

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What You Need

pkg. (10 oz.) frozen whole kernel corn, thawed, drained

clove garlic, minced

Tbsp. butter or margarine

1/2

lb. (8 oz.) VELVEETA®, cut up

can (4 oz.) chopped green chiles, undrained

3/4

cup chicken broth

3/4

cup milk

Tbsp. chopped cilantro

1/2

cup crushed tortilla chips(about 6 chips)

Make It

COOK and stir corn and garlic in butter in large saucepan on medium-high heat until garlic is tender. Reduce heat to medium.

ADD all remaining ingredients except chips; cook until VELVEETA is completely melted and soup is heated through, stirring occasionally.

SERVE topped with the crushed chips.

Kraft Kitchens Tips

Size-Wise

You can't help saying "Viva Mexico!" when you enjoy a serving of this soup.

Use Your Microwave

Reduce chicken broth to 1/2 cup. Mix corn, garlic and butter in 2-qt. microwaveable casserole dish; cover. Microwave on HIGH 2 to 3 min. or until garlic is tender and corn is heated through, stirring after each min. Add all remaining ingredients except chips; mix well. Microwave 5 to 7 min. or until VELVEETA is completely melted and soup is heated through, stirring after 4 min. Serve as directed.

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a cook

posted:10/24/2011

Nice mix of creamy & spicy--took it to pot luck at work & it was a huge hit!

a cook

posted:12/15/2008

I added chopped chicken breast, a can of mild rotel and a little more corn. It was very good!

boobaby

posted:10/3/2008

I added Keilbasa and 1 cup more of broth.

clumsypoot

posted:4/18/2008

We liked this recipe. It isn't one of our very favorites but we like it occasionally.

ellie1117

posted:11/25/2006

My family and I LOVE this recipe. Almost like a dip rather than a soup. I have made it multiple times and it comes out wonderful every time. Great comfort food.

a cook

posted:1/18/2006

This soup was very good and very easy to prepare. I also added a little mexican velveeta to give it an extra kick.

lorrainebella

posted:1/2/2006

i added chicken to this recipe and it turned out great. brought it to a co worker who worked a double shift and she also loved it. i've made it several times and never get tired of it.

jennyd08

posted:10/14/2004

This is a must have recipe in my family! My mother started fixing it almost 10 years ago. It's now a favorite at my home too. It's the perfect rainy cold day recipe. I would recommend doubling the recipe for seconds and leftovers.

DLLivermore

posted:2/3/2003

This soup is an absolute favorite of my family. I have also taken to potluck suppers and it has been a huge hit. Easy to prepare but makes family and friends think you have gone out of your way. Highly recommended!

a cook

posted:10/17/2002