Santa Fe Chili Cheese Soup
recipe at a glance
5 stars - 2 reviews
ready in: 2-5 hrs
serves/makes: 6recipe id: 90924cook method: crock pot
1 pound Velveeta cheese cubed (I use the Mexican Velveeta)
1 pound browned and drained ground beef
1 can (15 1/4 ounce size) undrained corn
1 can (15 ounce size) kidney beans, undrained
1 can (4.5 ounce size) diced tomatoes with green chiles (such as Rotel)
1 can (14.5 ounce size) stewed tomatoes
2 tablespoons dry taco seasoning mix
Combine all ingredients in slow cooker, cover and cook on high for 3 hours.
Serve with corn chips or tortillas.
748 calories, 46 grams fat, 47 grams carbohydrates, 44 grams protein per serving
ratings & reviews
|Oct 14, 2013 tompatMember since: February 17, 2008
One of our favorites!
Apr 3, 2011 Pam S.
This soup is great! The only thing I changed was to add an additional can of black beans. The recipe can handle the addition easily. My family loves it and my husband (NOT a cook) likes to make it. It's his first adventure into cooking, besides toast. Seriously though, WELL worth a try.