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Creamy Corn & Turkey Soup
1/2 cup chopped onion 1 cup chopped red pepper, divided 2 Tbsp. butter or margarine 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1 can (14.75 oz.) cream-style corn 2 cups chicken broth 3/4 cup milk 2 cups shredded leftover cooked turkey
COOK onion and half of the red pepper in butter in large saucepan on medium heat until tender, stirring frequently. Reduce heat to low. ADD cream cheese; cook until melted, stirring constantly. Add corn, broth, milk and turkey; mix well. COOK until soup is heated through, stirring occasionally. Serve topped with remaining chopped red pepper.
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French Onion Soup
2 Tbsp. margarine or butter 3 large Spanish onions, peeled, sliced 1 can (14-1/2 oz.) beef broth 3 cups cold water 1 bay leaf 6 slices French bread, toasted 1 cup KRAFT Shredded Swiss Cheese 1/4 cup KRAFT 100% Grated Parmesan Cheese
MELT margarine in large skillet on medium heat. Add onions; cook about 15 minutes or until golden brown, stirring frequently. Add broth, water and bay leaf; stir. Cover; simmer 15 minutes. Remove and discard bay leaf. PREHEAT broiler. Ladle hot soup evenly into 6 ovenproof bowls; top each bowl of soup with a toast slice. Sprinkle evenly with cheeses. BROIL 5 to 10 minutes or until cheese is golden brown.
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Midwest Chowder
1 lb. potatoes, peeled, finely chopped (about 2 cups) 1/2 cup chopped carrots 1/2 cup chopped celery 1/2 of a small onion, chopped (about 1/4 cup) 2 cups water 1 tsp. salt 1/4 cup (1/2 stick) butter or margarine 1/4 cup flour 2 cups milk 5 oz. (1/2 of 10-oz. pkg.) CRACKER BARREL Sharp Cheddar Cheese, shredded (about 1-1/4 cups) 1 can (14.75 oz.) cream-style corn
MIX vegetables, water and salt in saucepan; bring to boil on high heat. Cover; reduce heat to low. Simmer 10 min., stirring occasionally. Remove from heat. (Do not drain.) Set aside. MELT butter in large saucepan on low heat. Stir in flour; cook and stir 2 min. or until bubbly. Gradually add milk, stirring until well blended. Increase heat to medium; cook until mixture boils and thickens, stirring constantly. Reduce heat to low; simmer 5 min. ADD cheese; cook until melted, stirring constantly. Add undrained vegetables and the corn. Cook until heated through, stirring occasionally. (Do not boil.) 
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Double Cheese Chili
1 lb. frozen LOUIS RICH Pure Ground Turkey, thawed 1 small onion, chopped (1/2 cup) 1/2 cup chopped green pepper 1 can (15 oz.) kidney beans, drained, rinsed 1 can (14-1/2 oz.) whole tomatoes, undrained 1 can (8 oz.) tomato sauce 1 Tbsp. chili powder 1-1/2 cups KRAFT Finely Shredded Mild Cheddar Cheese, divided
COOK turkey in large skillet on medium heat until no longer pink, stirring frequently. Add onion and green pepper; cook and stir until tender. ADD beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally. SPRINKLE 1/4 cup of the cheese onto the bottom of each of 6 soup bowls; cover with chili. Top evenly with remaining cheese.
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Mexican Tortilla Soup
1 lb. ground beef 2 cans (14-1/2 oz. each) beef broth 1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 can (7 oz.) whole kernel corn, undrained 1 cup tortilla chips, crushed 1 cup KRAFT Mexican Style Shredded Cheese
BROWN meat in large saucepan; drain. ADD broth, salsa and corn; bring to boil. Reduce heat to low; simmer 5 minutes or until heated through. SERVE topped with crushed chips and cheese.