Southwestern Cheese Soup

• 3 tsp. fresh garlic, minced
• 2/3 cup butter
• - VELVEETA Pasteurized Process Cheese Spread
• 1-1/4 gal. Frozen whole kernel corn, thawed
• 1 qt. chicken broth
• 1 qt. milk
• 2-1/2 cups Canned green chiles, drained
• 1 cup cilantro, chopped

1. Saute garlic in butter in large stockpot on medium-high heat for 3 minutes or until tender.
2. Reduce heat to medium-low.
3. Add VELVEETA, corn, broth, milk and chilies; stir.
4. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
5. Stir in cilantro just before serving.
6. Or, sprinkle cilantro over individual servings of soup.

fresh garlic, butter, kernel corn, chicken broth, milk, green chiles, cilantro

Taken from www.kraftrecipes.com/recipes/southwestern-cheese-soup-97073.aspx (may not work)