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Spicy Southwest Corn-Cheese Soup (Velveeta recipe)

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June, I found this at the Velveeta site. Velveeta is really the best cheese for melting and holding, so it might have been that. It doesn't have tomatoes, but the Rotel or salsa would take care of that or could be substituted for the chiles and help stretch the recipe. It also has butter and milk for the creaminess. If it's not close, it still sounds tasty and crockpot-able. I think the cilantro could be omitted. You can figure this one out!

SPICY SOUTHWEST CORN-CHEESE SOUP

1 (10 oz.) pkg. frozen whole kernel corn, thawed, drained
1 clove garlic, minced
1 Tbsp. butter or margarine
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 (4 oz.) can chopped green chiles, undrained
3/4 cup chicken broth
3/4 cup milk
2 Tbsp. chopped fresh cilantro
1/2 cup crushed tortilla chips(about 6 chips)

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.

Makes 4 servings, 1 cup each
MsgID: 0085366
Shared by: Margie-KY
In reply to: re: Corn side dish -
Board: Cooking Club at Recipelink.com
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