Thank you to our patients that sent us their delicious soup recipes. Here's a great one from Pat W.!
Mexican Cheese Soup
1 lb. processed cheese, cubed (velveeta)
1 lb. ground beef, cooked and drained
1 8 3/4oz. can whole kernel corn, undrained
1 15oz can kidney beans, undrained
1 jalapeno pepper, seeded and diced* (optional)
1 14-1/2 oz can diced tomatoes with green chiles, undrained
1 14-1/2 oz can stewed tomatoes , undrained
1 envelope taco seasoning
1. Coat inside of Crockpot slow cooker with nonstick spray. (I use a liner) Combine cheese, beef, corn beans with liquid, jalapeno (if desired) tomatoes with chiles, stewed tomatoes and taco seasoning in Crockpot.
2. Cover; cook on LOW 4 to 5 hours or on HIGH 3 hours or until done.
Makes 6 to 8 servings.
*jalapeno peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands with soap after handling.