Mexican Cheese Soup

Soup in the crock pot. It doesn't get much better for me. Wednesday's tend to be crock-pot days in our house, since we have soccer practice and/or AWANA in the evening. This past Wednesday was Ash Wednesday, so I edited this recipe to me meat-free, and it was still amazing. However, we usually eat it with ground beef. Feel free to use ground turkey or chicken, or even shredded chicken. Heck, even soy crumbles would rock in this recipe. Really, you can't go wrong.

I can't take the credit for this recipe. I was introduced to it by my friend Lynn a few months back, and it has been a staple ever since. It is so simple, yet delicious! It makes a great meal to take to someone who has had a baby or surgery or things like that. In fact, I'm doing that tonight!

So, here it is: my very first blogged recipe. Enjoy!

Ingredients:

1 lb. Velveeta, cubed

1 lb. ground beef (or turkey or soy crumbles)

1 14oz can whole kernal corn, undrained...I really like the yellow/white mix for this soup

1 15oz can kidney beans, undrained

1 jalapeno, seeded and diced optional, I usually use about half.

1 20oz can Ro-tel

1 14oz can diced tomatoes

1 envelope taco seasoning

Directions:

Brown meat, if using. Coat inside of Crock Pot with non-stick spray. Combine cheese, beef, corn, beans with liquid, jalapeno if desired, tomatoes w/ chilies, stewed tomatoes with juice and taco seasoning in prepared crock pot.

Cover, cook on LOW for 4-5 hours or on HIGH for 3 hours or until done. Serve with shredded cheese and/or tortilla chips, if desired.

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