Creamy Corn and Turkey Soup

1. 1

   Cook 1/2 cup red peppers and onions in butter in large saucepan on medium heat 5 min.

2. 2

   or until vegetables are crisp-tender, stirring frequently.

3. 3

   Add cream cheese; cook and stir on low heat 3 to 5 min.

4. 4

   or until melted.

5. 5

   Stir in turkey, corn, broth and milk.

6. 6

   Cook 5 min.

7. 7

   or until soup is heated through, stirring occasionally.

8. 8

   Serve topped with remaining red peppers and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.