Type what you have

Ingredients

• ✓ black olive
• cream cheese
• chili
• cheddar cheese
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
3. 3 Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

By Karyn

Ingredients

• ✓ black olive
• chicken breast
• salsa
• flour tortilla
• vegetable oil

Instructions

1. 1 Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
2. 2 Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
3. 3 Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
4. 4 Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.

By GIPSY

Ingredients

• ✓ black olive
• cooking spray
• corn
• cheddar cheese
• green chili
• green olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
2. 2 Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
3. 3 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By Anne H

Ingredients

• ✓ black olive
• ground beef
• onion
• enchilada sauce mix
• flour tortilla
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and onion in a medium skillet over medium-high heat until beef is evenly browned and onion is tender.
3. 3 Prepare enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13-inch baking dish.
4. 4 Place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese on each flour tortilla, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas.
5. 5 Place rolled tortillas seam side down in the baking dish.
6. 6 Pour remaining sauce over the top of the enchiladas and sprinkle with remaining cheese and olives.
7. 7 Bake in the preheated oven until the sauce is bubbly and cheese is thoroughly melted, about 20 minutes.
8. 8 Garnish to taste and serve with your favorite side. Enjoy!

By Becky

Ingredients

• ✓ black olive
• ground beef
• russet potato
• taco seasoning mix
• lettuce
• mexican cheese blend
• tostada shell

Instructions

1. 1 Crumble beef in a large skillet and cook over medium-high heat until the fat has started to render, about 2 minutes. Stir in potatoes and cook for 10 minutes. Stir in taco seasoning and cook for 2 minutes more.
2. 2 Divide beef mixture, lettuce, olives, and Mexican cheese blend among the tostada shells.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• chicken thigh
• red enchilada sauce
• cheddar cheese
• green onion
• sour cream
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• chicken broth
• tomato sauce
• taco seasoning mix
• instant rice
• cheddar cheese
• sour cream

Instructions

1. 1 Place chicken broth, tomato sauce, and taco seasoning into a large pot; bring to a boil.
2. 2 Stir rice into the pot, cover, and remove from heat. Let the pot stand, covered, for 5 minutes.
3. 3 Stir in olives and cheese; mix well. Serve with sour cream.

By Kristine Connow

Ingredients

• ✓ black olive
• chicken thigh
• adobo seasoning
• flour tortilla
• mexican cheese blend
• onion
• green chili

Instructions

1. 1 Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
2. 2 Heat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
4. 4 Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

By Thuy Ortiz

Ingredients

• ✓ black olive
• cooking spray
• corn tortilla
• cheddar cheese
• onion
• green chile enchilada sauce
• mexican cheese blend

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
2. 2 Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

By Culinary Envy

Ingredients

• ✓ black olive
• cheddar cheese
• sour cream
• chicken
• onion
• flour tortilla
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine 3 cups Cheddar cheese and 1/4 cup sour cream in a saucepan over low heat. Cook, stirring occasionally, until melted.
3. 3 Meanwhile, mix chicken, remaining 1 cup Cheddar cheese, remaining 3/4 cup sour cream, and onion in a medium bowl until well combined.
4. 4 Arrange tortillas on a large, flat work surface. Divide chicken mixture evenly among tortillas, then roll tortillas up over the filling. Arrange in a single layer in the prepared baking dish. Pour cheese sauce over enchiladas, then top with tomatoes and olives.
5. 5 Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Barbara Hall

Ingredients

• ✓ black olive
• cheddar cheese
• monterey jack cheese
• red enchilada sauce
• onion
• oil
• corn tortilla
• turkey

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Pour enchilada sauce into a bowl.
3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Ingredients

• ✓ black olive
• ground beef
• sloppy joe sauce
• refried bean
• flour tortilla
• cheddar cheese
• sour cream
• red onion

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Reduce heat to medium and stir in Sloppy Joe sauce. Stir in refried beans until blended and cook until heated through, 5 to 7 minutes.
3. 3 Meanwhile, warm tortillas over medium-low heat on a flat skillet.
4. 4 Fill tortillas with meat mixture and top as desired with Cheddar cheese, black olives, sour cream, and diced onion.

By Lindsay G

Ingredients

• ✓ black olive
• chicken breast
• cumin
• green enchilada sauce
• potato
• butter
• cheddar cheese
• sour cream

Instructions

1. 1 Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
2. 2 Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
3. 3 Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
4. 4 Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.

By Soup Loving Nicole

Ingredients

• ✓ black olive
• chicken breast
• chipotle barbecue sauce
• onion
• chile-garlic sauce
• flour tortilla
• cheddar cheese
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from the grill and set aside until cool enough to handle.
3. 3 Shred cooled chicken and transfer to a saucepan. Add BBQ sauce, onion, and chile-garlic sauce; stir until chicken is coated. Cook over medium-low heat, stirring often, until steaming, about 5 minutes.
4. 4 Place a few spoonfuls of chicken mixture onto each tortilla and sprinkle with Cheddar cheese, black olives, and tomato. Roll up and serve.

By jerryhillis

Ingredients

• ✓ black olive
• ground beef
• onion
• salsa
• refried bean
• green chile pepper
• cream cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
3. 3 Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
4. 4 Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

By ANNIE HIGHTOWER

Ingredients

• ✓ black olive
• lasagna noodle
• ground beef
• water
• hot taco seasoning mix
• mexican cheese blend
• spaghetti sauce
• taco sauce
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
5. 5 Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
6. 6 Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

By Hawn

Ingredients

• ✓ black olive
• salsa
• spinach
• monterey jack cheese
• cream cheese
• evaporated milk
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
3. 3 Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

By Linda

Ingredients

• ✓ black olive
• ground beef
• sweet corn
• salsa
• egg noodle
• kidney bean
• taco sauce
• taco seasoning mix
• tomato sauce

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a skillet over medium heat, cook the ground beef until evenly brown; drain.
3. 3 In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
4. 4 Bake in the preheated oven for 1/2 hour, or until cooked through.

By Sara

Ingredients

• ✓ black olive
• ground beef
• margarine
• corn tortilla
• egg
• enchilada sauce
• green onion
• sour cream
• cheddar cheese

Instructions

1. 1 Brown ground beef in a large skillet over medium-high heat. Drain, remove from pan and set aside.
2. 2 Melt 2 tablespoons of margarine in the skillet. Add torn tortillas and brown lightly. Push the tortillas all the way to the outside edge of the pan. Add the remaining 2 tablespoons of margarine to the center and melt. Pour in the beaten eggs and scramble until soft set. Push the eggs to the outside edge of the pan and add the browned ground beef to the center of the pan. Pour the enchilada sauce over and mix lightly. Reduce heat to a simmer. Sprinkle the black olives and green onions over the meat mixture; cover and simmer 10 minutes.
3. 3 Remove cover and spoon several dollops of sour cream over the dish, then sprinkle evenly with shredded cheese. Replace cover and simmer for an additional 5 minutes, or until the cheese is melted.

By jdog64_98

Ingredients

• ✓ black olive
• ground beef
• salsa
• chili bean
• tortilla chip
• sour cream
• green onion
• tomato
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.
3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
4. 4 Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
5. 5 Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese.
6. 6 Bake in the preheated oven until hot and bubbly, about 30 minutes.
7. 7 Serve and enjoy!

By ANDREALF63

Ingredients

• ✓ black olive
• chicken thigh
• cream of chicken soup
• garlic
• sour cream
• green chile pepper
• flour tortilla
• monterey jack cheese
• chive
• black pepper

Instructions

1. 1 Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
2. 2 Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
3. 3 Spray the inside of slow cooker lightly with non-stick cooking spray.
4. 4 Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
5. 5 Cook on Low setting for 3 to 4 hours. Top with chives.

By TRISTA5

Ingredients

• ✓ black olive
• ground beef
• taco seasoning mix
• sweet onion
• green onion
• cream cheese
• salsa
• corn tortilla
• pepper jack cheese
• enchilada sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
3. 3 Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
4. 4 Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
5. 5 Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
6. 6 Bake in the preheated oven until cheese melts completely, about 20 minutes.

By FeatherAnnRealtor

Ingredients

• ✓ black olive
• olive oil
• garlic
• herb seasoning
• salt
• black pepper
• cauliflower
• red onion
• red bell pepper
• balsamic vinegar
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
2. 2 Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
3. 3 Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
4. 4 Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
5. 5 Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

By Bibi

Ingredients

• ✓ black olive
• pie crust
• ground beef
• refried bean
• onion
• tortilla chip
• cheddar cheese
• lettuce
• tomato
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Bake pie crusts following package directions, but cutting the bake time in half.
2. 2 In a large, heavy skillet over medium-high heat, cook the ground beef until evenly brown; drain excess fat.
3. 3 Place half the refried beans in each pie shell, smearing over the bottom and the sides of the partially baked shells. Spread a layer of ground meat over the beans, and top with the onion, crushed tortilla chips, and cheese.
4. 4 Bake 15 to 20 minutes, or until the crust is golden brown, and the cheese is bubbly. Top with lettuce, tomato, sour cream, and black olives.

By Carole

Ingredients

• ✓ black olive
• ground turkey breast
• iceberg lettuce
• green onion
• kidney bean
• cheddar cheese
• dill pickle
• mayonnaise
• lemon juice
• white wine vinegar
• taco sauce
• tortilla chip

Instructions

1. 1 Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
2. 2 Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
3. 3 Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
4. 4 Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.

By Sheryl Barney

Ingredients

• ✓ black olive
• cooking spray
• luncheon meat
• taco seasoning mix
• water
• flour tortilla
• lettuce
• cheddar cheese
• tomato
• onion

Instructions

1. 1 Spray a large skillet with cooking spray and place over medium-high heat; add luncheon meat. Cook and stir until lightly browned, about 5 minutes. Add taco seasoning mix; stir to coat. Pour in water; cook and stir until water is evaporated, 2 to 3 minutes. Turn heat to low to keep luncheon meat warm.
2. 2 Spray a separate skillet with cooking spray and place over medium-high heat; add 1 tortilla and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
3. 3 Layer luncheon meat, lettuce, Cheddar cheese, tomato, onion, and black olives onto each tortilla.

By Gwen W

Ingredients

• ✓ black olive
• black bean
• garlic
• onion
• green chile pepper
• jalapeno pepper
• tempeh
• corn tortilla
• enchilada sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees (175 degrees C). Lightly oil a 9x13-inch baking dish.
2. 2 Combine beans, garlic, onion, chile peppers, jalapeño pepper, and tempeh in a medium bowl. Pour enchilada sauce into a shallow bowl.
3. 3 Dip three tortillas in enchilada sauce, and place them in the prepared baking dish. Be sure to cover bottom of the dish as completely as possible. Place 1/2 of the bean mixture on top of the tortillas, and repeat. Drizzle remaining sauce over the casserole, and sprinkle with olives and shredded cheese.
4. 4 Cover, and bake for 30 minutes. Uncover, and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted.

By Carol Hilderbrand

Ingredients

• ✓ black olive
• ground beef
• onion
• garlic
• green chili pepper
• tomato
• green chile pepper
• taco sauce
• refried bean
• flour tortilla
• colby cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. 3 Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. 4 Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

By KATHIMC

Ingredients

• ✓ black olive
• bean burrito
• cheese burrito
• cream of chicken soup
• cream of mushroom soup
• sour cream
• green chile pepper
• cheddar cheese
• tomato
• avocado
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place burritos in a row across the bottom of a 9x13-inch baking dish. In a medium bowl, stir together condensed soup, sour cream, and chile peppers. Spread evenly over the top of the burritos. Sprinkle with shredded cheese.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until cheese is slightly browned and burritos are heated through. Serve with tomato, avocado, olives, and salsa.

By foodinmybelly

Ingredients

• ✓ black olive
• great northern bean
• chicken broth
• green enchilada sauce
• green chili
• onion
• jalapeno pepper
• garlic
• taco seasoning
• corn
• cream cheese

Instructions

1. 1 Combine beans, broth, enchilada sauce, green chilies, onion, black olives, jalapeno, garlic, and taco seasoning in a large pot. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 30 minutes.
2. 2 Stir in frozen corn and cook until corn is warmed through, 5 more minutes. Add cream cheese and cook, stirring, until cream cheese is incorporated and soup is thickened, about 15 minutes.

By Soup Loving Nicole