Mexican Cheese Soup
>> Friday, February 24, 2012
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.
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.
1 comments:
Mmmm....this sounds yummy!
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