OR Browse By...

Recipe Category

Then Recipe Type

More Search Options

Spicy Southwest Corn-Cheese Soup

Prep Time:

15 min

Total Time:

25 min

Makes:

What You Need

1 Tbsp. oil

2 cans (12 fl oz/341 mL each) whole kernel corn, drained

1 clove garlic, minced

250 g VELVEETA Process Cheese Product, cut up (about 1-1/2 cups)

1 can (10 fl oz/284 mL) reduced sodium chicken broth

3/4 cup milk

1 can (4.5 fl oz/127 mL) green chiles, drained, chopped

2 Tbsp. chopped fresh cilantro

1/2 cup crushed tortilla chips (about 8 chips)

Make It

HEAT oil in large saucepan on medium-high heat. Add corn and garlic; cook and stir 3 to 4 min. or until garlic is tender. Reduce heat to medium.

ADD all remaining ingredients except chips; cook 7 to 8 min. or 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.

K:1091v1ec:91186

(3)

Rated

by helmetkitten on 10/27/2008

See All Ratings and Comments

Serving Size = 1 cup

Nutritional Information

Calories

298

Total fat

15 g

Sodium

1271 mg

Carbohydrate

28 g

Dietary fibre

2.7 g

Protein

14 g

Vitamin A

14 %DV

Vitamin C

35 %DV

Calcium

29 %DV

Iron

7 %DV