This hearty soup is thick and creamy, thanks to cream cheese and canned cream-style corn. Perfect for a quick dinner with only 10 minutes of prep.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup chopped red peppers, divided
1/2 cup chopped onions
2 Tbsp. butter
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
2 cups shredded cooked turkey
1 can (12 fl oz/341 mL) cream-style corn
2 cups 25%-less-sodium chicken broth
3/4 cup milk
1/2 tsp. cracked black pepper
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How do I make it ?
Cook 1/2 cup red peppers and onions in butter in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
Add cream cheese; cook and stir on low heat 3 to 5 min. or until melted. Stir in turkey, corn, broth and milk. Cook 5 min. or until soup is heated through, stirring occasionally.
Serve topped with remaining red peppers and black pepper.
Kraft Kitchen Tips!
For more robust flavour, roast and peel the red pepper before chopping and using as directed. Add to the soup along with the turkey, corn, broth and milk. Or, use chopped drained, jarred roasted red peppers instead.
Prepare soup as directed; cool. Refrigerate up to 2 days. Reheat in microwave or on stove top before serving.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 7 g
Cholesterol 75 mg
Sodium 530 mg
Carbohydrate 14 g
Fibre 1 g
Sugars 7 g
Protein 19 g
Makes 6 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.