Tex-Mex Chicken Chowder

• 1 can (10-3/4 oz.) condensed cream of potato soup
• 2 cups milk
• 6 green onions, sliced, divided
• 2 cups chopped cooked chicken
• 2 cups frozen corn, thawed
• 1 cup TACO BELL Thick & Chunky Salsa
• 1/4 lb. (4 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes

1. Mix milk and soup in large saucepan until blended.
2. Reserve 1/4 cup green onions for later use.
3. Add remaining green onions and all remaining ingredients to mixture in saucepan; stir.
4. Bring to boil.
5. Simmer on medium-low heat 10 to 15 min.
6. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.
7. Serve topped with the reserved green onions.

condensed cream, milk, green onions, chicken, frozen corn, taco, queso blanco

Taken from www.kraftrecipes.com/recipes/tex-mex-chicken-chowder-182552.aspx (may not work)