Southwestern Corn Soup

Name: Southwestern Corn Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 25
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 418 grams can cream-style corn; 85 grams PHILADELPHIA Cream Cheese, cubed; 1 small green pepper, chopped; 227 grams 1/2 lb. Mexican VELVEETAÂ®, cut into 1/2-inch cubes; 237 milliliters milk; 59 milliliters crushed tortilla chips

Southwestern Corn Soup is a gluten free and vegetarian soup. This recipe makes 25 servings with 57 calories, 1g of protein, and 4g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, corn, bell pepper, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Cook and stir peppers in butter in medium saucepan on medium heat 3 to 5 min. or until crisp-tender.

Ingredients you will need

Peppers

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cream Cheese