Instructions: In 2-quart saucepan, saute peppers and onions in margarine. Add cream cheese; stir over low heat until melted. Stir in Velveeta Mexican cheese spread, corn and milk. Heat until cheese spread is melted and soup is hot, stirring occasionally. Top with corn chips. Six 1-cup servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.