Quick Shrimp-and-Corn Soup

 From my neighbor Lisa - she served this to us several years ago and it was soo good I asked her to share the recipe. The texture is elegant. When I initially read the recipe and saw the 3 different cans I thought sounds weird but having eaten if before and remembering how wonderful it was - try it and you will agree -delicious!

• Cooking spray
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 garlic clove, minced
• ¾ cup (6 ounces) 1/3-less-fat cream cheese, softened
• 2 cups fat-free milk
• 1 (15-ounce) can cream-style corn
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 ¼ pounds medium shrimp, peeled and deveined
• 4 teaspoons sliced green onions
• 
  
• Heat a Dutch oven or large saucepan coated with cooking spray over medium-high. 
• Add onion, bell pepper, and garlic, and sauté 5 minutes. 
• Stir in cream cheese; reduce heat, and cook until cheese is melted. 
• Add milk, corn, soup, and tomatoes; cook 10 minutes, stirring occasionally. 
• Bring milk mixture to a boil. Add shrimp; cook 5 minutes or until shrimp are done. 
• Remove from heat. Sprinkle each serving with green onions.