Southwestern Corn Soup

Ingredients

• 1 Tbsp butter 
• 14.8 oz regular corn cream-style canned
• 3 oz philadelphia cream cheese cubed
• 1 small bell pepper green chopped
• 8 oz mexican velveetaâ cut into 1/2-inch cubes
• 1.5 cups milk 
• 0.3 cup tortilla chips crushed

Equipment

• sauce pan

Directions

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.