Corn, Cheese and Chili Soup

This was really good but I thought it was lacking something, maybe a pinch of cumin. Next time I might add some chicken as well. Overall we really liked it and I will definitely make again. Thanks for posting!

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Delicious soup. I used pickled jalapenos and mozzarella cheese since that's what I had on hand. Thank you.

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Tasty soup, family loved it, I thought it was good, but not my favorite. Did use the milk. I felt it needed a lot of salt... maybe next time I will add more garlic, garlic always makes things better! Thanks for the recipe, the family loved it!

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Really fantastic! I loved the spiciness the cayenne gives the soup. I used about 10oz Velveeta and cornstarch mixed with the milk instead of the flour. The creamy texture is what really does it for me. I think a little chicken might be a nice addition. Loved it!

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This is over the top delicious! I love soup and make a lot of them; this is one of the top soups that I have made. My husband did think some meat would be a nice addition. I thought it was perfect. I didn't add salt or cayenne after my taste test as I didn't think it called out for either. The green chilies are awesome in this soup. I did opt for the Velveeta as it is so creamy and did add in the cup of 2% milk. Perfect flavour combination. I can't wait for lunch tomorrow. Thanks for sharing this terrific recipe.

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Delicious! Lovely blend of flavors. I halved it easily for my smaller crowd. I used olive oil instead of the butter and omitted the optional milk and the salt (personal preference). I used the velveeta cheese option, and it was definitely nice and smooth - absolutely wonderful texture. Thanks for sharing!

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Ooooo. Perfect for a light lunch with some tortilla chips. I added a healthy dose of cayenne, because we like things spicy. Next time will add chicken and turn this into a dinner. Loved it. Will make again and again.

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My friends and I love this. To us it's cheese dip soup. If you're a fan of rotel & velveeta cheese dip, you'll love it too. Thanks for the great recipe!

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This is just a quick and really tasty soup. I don't think it took me more than 10 minutes to put it together. I brought this with me over a friends for card night. Everyone loved it! I did use 4 cups of veggie broth (2 cans) and the Velveeta cheese. Loved this with a crusty sourdough bread and we also tried tortilla chips which really went with the soup nicely.

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I doubled this for my houseful of 3 adults 5 kids and it was devoured! Even my picky nieces gobbled it up! I am keeping this one for sure!!!!

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This was very good and easy to make. I followed the recipe as written using the Velveeta cheese and no milk. After all the turkey and ham all day on Christmas it was nice to have a tasty soup for dinner. Thanks!

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This is delicious! I made it with velveeta (for smoother texture) and skipped the milk. I make a lot of soup and this is definitely going into the favorites file. Not only is this quick to put together it tastes great and I almost always have the ingredients on hand. Thanks for a wonderful recipe!

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Yum! Delicious soup. I used roasted corn, just a little olive oil, and added one shredded chicken breast (since I had it) and some cilantro for serving. I didn't melt the cheese into the soup, just topped each bowl with a sprinkling of regular fat jack. This does not disappoint!

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I know Kumquat is a vegetarian, so I hope she doesn't mind that I added about 1/2 lb of shrimp at step 7 for added protein. The soup was delicious and everyone liked it. I used 1/2 of a yellow banana pepper (I think it's a chili pepper?) instead of canned to reduce the heat. I also reduced the cheddar cheese as I didn't have low-fat and used the milk. Also used olive oil instead of butter. Excellent flavor and great for this cold night! Definitely saving.

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I agree with Cookin-Jo, this needs another star! It was so delectable that I have been asked to make it again SOON! As the chef knows, I did have some Velveeta cheese available, so I was able to make this with all the ingredients, with only one substitution, I had no green chillies, so I used chipotles instead! Delicious and easy to make with a hearty piquant flavour - excellent for an Autumn soup and very much enjoyed by all of us. The photo is the best I could do, given the dull and overcast weather! Made for PAC Autumn 2007 - thanks for posting this gem! FT:-)

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Wow!!! This deserves a bonus star. When every member of the family absolutely loves it and one asks why I didn't make more it's a 6 star recipe. I used Velveeta, added the milk and used 2 cups veg broth and 1 cup chicken broth (it's what I happened to have on hand). I also omitted the cayenne and just added a bit of hot sauce directly into the bowls of those who like heat. I do think 6 servings is being generous. I'm doubling this next time for my family of 4 with 2 teenagers. They'll eat seconds and thirds. Great recipe Kumquat!

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