Southwest Cheese Soup

Discussion in 'Food and nutrition' started by Jane, Apr 5, 2006.

  1. Jane

    Jane Guest

    Southwest Cheese Soup

    1 pound Velveeta, cut into cubes
    1 15 oz can kernel corn, drained
    1 15 oz. can black beans, rinsed and drained
    10 oz can Rotel Tomatoes (original or mild) (tomatoes with chile and onions)
    1 cup milk

    Mix all ingredients in a 4 quart pan. Cook over medium low heat, stirring
    frequently until cheese is melted and soup is hot. Optional
    garnish-cilantro.

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