Fiesta Corn Chowder
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1 pound process cheese (Velveeta), cubed
1 (14-3/4 ounce) can cream-style corn
1 (14-1/2 ounce) can chicken broth
1 (11 ounce) can Mexicorn, drained
In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat; cover and simmer for 4-5 minutes or until cheese is melted and soup is heated through.
Serving Size: 8 / Yield: 2 quarts
Source: “Simple & Delicious (January/February 2007)”