Southwestern Chowder
8 ingredients
7 steps
Ingredients
- 2 cans (14.5 oz) reduced sodium fat-free chicken broth
- 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa
- 1 can (15 oz.) kidney beans, drained, rinsed
- 1 can (7 oz.) whole kernel corn, drained
- 3/4 cup elbow macaroni
- 1 cup halved zucchini slices
- 1/2 tsp. ground cumin
- 1/2 cup KRAFT Mexican Style Shredded Cheese
Directions
-
1Mix broth, salsa, beans and corn in 3-quart saucepan.
-
2Bring to boil over medium-high heat.
-
3Add macaroni , zucchini and cumin; return to boil.
-
4Reduce heat to medium; simmer 6 minutes or until macaroni is tender.
-
5Spoon into 4 soup bowls; top each serving with 2 Tbsp.
-
6cheese.
-
7Garnish with chopped cilantro.
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