Serve warm corn bread with this quick-to-fix cheese soup.

Southwestern Corn Soup

1 1/2 cups milk
1 (15-ounce) can black beans, rinsed, drained
1 (15-ounce) can whole kernel corn, drained
12 ounces processed American cheese, cubed
1 medium (1 cup) tomato, chopped
2 tablespoons chopped green chilies
1 teaspoon chopped fresh cilantro

1. Combine all ingredients except cilantro in 3-quart saucepan. Cook over medium heat, stirring occasionally, until heated through and cheese is melted (10 to 12 minutes). Garnish with cilantro.

Makes 4 servings.