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Serve this on a cold, blustery day to bring the sunshine of the Southwest into you kitchen! Kernels of tender corn mixed with salsa and green chiles are topped with cotija cheese.

Spicy Tomato and Corn Soup

2 (14.5-ounce) cans chicken broth
2 1/2 cups fresh or frozen corn kernels
2 1/2 cups ORTEGA Salsa - Thick & Chunky
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 teaspoon salt
1/2 cup crumbled cotija cheese

1. Combine broth, corn, salsa, chiles and salt in large saucepan. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 5 to 6 minutes or until corn is crisp-tender. Sprinkle with cheese before serving.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.