Cook onion and red pepper in oil in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low. Add cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey, mix well.
Cook until soup is heated through, stirring occasionally.
*I use this cream cheese (low-fat) method for any soup with a milk base such as potato soup. It thickens the soup and gives it a very smooth texture.
Ingredients
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1/2 cup chopped onion
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1/2 cup chopped red pepper
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2 tablespoons olive oil
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4 ounces cream cheese - cubed
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1 can cream style corn
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2 cups Chicken Broth
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3/4 cup Milk
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2 cups shredded leftover cooked turkey or chicken
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