Southwestern Corn Soup

• 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

1. Cook and stir peppers in butter in medium saucepan on medium heat 3 to 5 min.
2. or until crisp-tender.
3. Add cream cheese; cook on low heat 3 to 5 min.
4. until melted, stirring frequently.
5. Stir in VELVEETA, corn and milk; cook 5 min.
6. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
7. Serve topped with chips.

green pepper, butter, philadelphia cream cheese, velveeta, corn, milk, tortilla chips

Taken from www.kraftrecipes.com/recipes/-17999.aspx (may not work)