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Santa Fe Chili Cheese Soup

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

ready in: 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.

added by

Autie

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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Registered Member at CDKitchen.com
Member since:
Feb 17, 2008





REVIEW: recipe rating
One of our favorites!


Guest at CDKitchen.com




REVIEW: 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.