Instructions: In a large saucepan or Dutch oven cook ground chix or turkey, onion and garlic till chix or turkey is no longer pink and onion is tender but not brown.

Drain fat from pan. Stir in milk, cream of chicken soup, corn, chopped tomato, chili peppers, parsley or cilantro and ground red pepper. Bring to boiling.

Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Add cheese; cook and stir till cheese melts. Garnish each serving with additional cilantro and parsley, if desired.

Makes 4 servings.

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