Creamy Corn and Turkey Soup
Ingredients:
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
Instructions:
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
