Smell the wonderful aroma of this Southwestern Corn Soup Recipe cooking on the stove! You'll love that our corn soup recipe is super thick and creamy.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
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.
Garnish with chopped fresh cilantro for a burst of extra-fresh flavor.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 3/4 cup each
* 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.