Spicy Southwest Corn-Cheese Soup

2014 Iowa State Fair “Iowa Sweet Corn Rules!” Third Place Winner
By Daphane Trevillyan

1 pkg. Iowa Choice Harvest Frozen Sweet Corn
1 clove garlic, minced
1 Tbsp. Butter
8 oz. Velveeta, cut up in chunks
1 4-oz. can chopped green chiles, drained
¾ c. chicken broth
¾ c. milk
2 Tbsp. chopped cilantro
½ c. crushed tortilla chips

Directions: Cook and stir corn and garlic in butter in large sauce pan on medium to high heat, until garlic is tender. Reduce heat to medium and add all remaining ingredients except the chips. Cook until the Velveeta is melted and soup is heated. Stir occasionally. When ready to serve, pour into serving bowl and sprinkle crushed tortilla chips on top.

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