1/2 cup chopped onions
1 red pepper, chopped, divided
2 Tbsp. butter or margarine
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 cups shredded cooked chicken
1 can (14.75 oz.) cream-style corn
2 cups chicken broth
3/4 cup milk
1/2 tsp. cracked black pepper
Cook onions and half the red peppers in butter in large saucepan on medium heat 5 to 6 min. or until crisp-tender, stirring frequently.
Add cream cheese; cook on low heat 3 to 4 min. or until melted, stirring constantly. Stir in chicken, corn, broth and milk.
Cook 5 min. or until soup is heated through, stirring occasionally. Serve topped with remaining red peppers and black pepper.
Freezing Instructions: Spoon cool soup into a large freezer safe gallon Ziploc bag. Freeze flat in freezer.
Thaw, Heat and Serve. I make this recipe 1 1/2 times for (6) adult servings - makes about 10 cups of soup.