This creamy, cheesy soup recipe uses pantry ingredients and is in your bowl in about 30 minutes. Add a fresh tossed salad for a complete meal the whole family will enjoy.

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Cuisine: American / Mexican
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 4 to 6

Ingredients

3/4 of a 3-pound bag Yukon gold potatoes, washed and diced
1 can (14 ounces) whole kernel corn, undrained
1 can (14 ounces) whole kernel corn, drained
1 can (10 ounces) tomatoes with green chiles (I used Rotel)
I box (32 ounces) chicken broth
1 box (32 ounces) Velveeta, diced
garlic powder, to taste
onion powder, to taste
Creole seasoning, to taste (I used Tony Chachere's Creole Seasoning)

Here's how to make it:

Put everything except Velveeta into a soup pot. Add enough water to cover if broth doesn't completely cover the potatoes. Season with salt, pepper, garlic powder, onion powder and Creole seasoning, to taste. Boil until the potatoes are tender.
With a potato masher, gently mash some of the potatoes to thicken up the soup.
Add the Velveeta and stir until melted.

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