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
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 kitchens tips
SPECIAL EXTRA
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.
MAKE AHEAD
Prepare soup as directed; cool. Refrigerate up to 2 days. Reheat in microwave or on stove top before serving.
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