2 (12 oz.) cans whole kernel corn with sweet peppers
1 (16 oz.) can red kidney beans, drained
1 1/2 c. milk
3/4 tsp. chili powder
1/2 tsp. salt
1 (6 oz.) roll cheese with hickory smoked flavor, cut up

In 3-quart saucepan, combine undrained corn, the beans, milk, chili powder, and salt. Cook, stirring occasionally, over medium-low heat until just bubbly. Add cheese; heat and stir until cheese melts and soup is hot. Makes 4 servings.