Santa Fe Chili Cheese Soup
recipe at a glance
5 stars - 1 review
ready in: 2-5 hrs
1 pound Velveeta Cheese cubed (I use the Mexican Velveeta)
1 pound browned and drained ground beef
1 can (15 1/4 oz. sisze) undrained corn
1 can (15 oz. size) kidney beans, undrained
1 can (4 1/2 ounce size) diced tomatoes with green chilies (such as Rotel)
1 can (14 1/2 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.
Guest: 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.