Southwestern Corn Soup Recipe

Southwestern Corn Soup Recipe

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.

Rated 3.9 from 12 votes

Prep Time

10M

Total Time

25M

Servings

Makes 6 servings, 3/4 cup each.

What You Need

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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Instructions

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

2. 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.

3. Serve topped with chips.

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