Southwestern Corn Chowder

• 6 green onions, trimmed
• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth, divided
• 1 red pepper, chopped
• 1 poblano chile, seeded, chopped
• 3 cloves garlic, minced
• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 2 cans (15 oz. each) no-salt-added pinto beans, rinsed
• 1 pkg. (1 oz.) TACO BELL Taco Seasoning Mix
• 1-1/2 tsp. liquid smoke
• 1 pkg. (1 lb.) frozen corn

1. Cut green parts off onions, then cut into thin slices; reserve for garnish.
2. Cut white onion pieces into thin slices; place in large saucepan.
3. Add 1 can broth, peppers, chiles and garlic; stir.
4. Bring to boil; simmer on medium-low heat 5 min.
5. or until peppers are tender.
6. Blend remaining broth and cottage cheese in blender until smooth; add to ingredients in saucepan.
7. Stir in beans, taco seasoning mix and liquid smoke; simmer, partially covered, on low heat 20 min.
8. or until cottage cheese is completely melted and ingredients are well blended, stirring occasionally.
9. Stir in corn.
10. Simmer 5 min.
11. or until heated through.
12. Serve topped with reserved green onion slices.

green onions, chicken broth, red pepper, poblano chile, garlic, s, salt, taco, liquid smoke, corn

Taken from www.kraftrecipes.com/recipes/southwestern-corn-chowder-182266.aspx (may not work)