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Santa Fe Chili Cheese Soup

recipe at a glance
Rating: 5/5 5 stars
2 reviews


recipe is ready in 2-5 hrs time: 2-5 hrs

serves/makes:   6

  

recipe id: 90924
cook method: crock pot

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ingredients

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

directions

Combine all ingredients in slow cooker, cover and cook on high for 3 hours.

Serve with corn chips or tortillas.


nutrition

748 calories, 46 grams fat, 47 grams carbohydrates, 44 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Autie



ratings & reviews



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Registered Member at CDKitchen.com



Member since: February 17, 2008
recipe rating
One of our favorites!



Guest at CDKitchen.com



recipe rating
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.



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