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Soups/stews

Spicy Southwest Corn-Cheese Soup

Spicy Southwest Corn-Cheese Soup recipe
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
Magazine Acquisition

What You Need

1
pkg.  (10 oz.) frozen whole kernel corn, thawed, drained
1
clove  garlic, minced
1
Tbsp.  butter or margarine
1/2
lb.  (8 oz.) VELVEETA®, cut up
1
can  (4 oz.) chopped green chiles, undrained
3/4
cup  chicken broth
3/4
cup  milk
2
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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