Fiesta Corn Chowder
2 cans (10 oz each) diced tomatoes and green chilies, undrained
1 lb Velveeta cheese, cubed
1 can cream-style corn
1 can ( 14 1/2 oz) chicken broth
1 can ( 11oz) Mexicorn, drained
In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 4-5 minutes or until cheese melted and soup is heated through.