Thursday, May 31, 2012

Mexican Cheese Soup

I took my new roasting oven (aka crock pot with controllable temperature dial, see rant here) out for it's maiden voyage last night.  I decided to make one of our new family favorites, Mexican cheese soup.  This soup is quick, easy, lazy (as in dump in cans of things without draining them) and still ends up being delicious. The original recipe is very spicy, so I've modified it to be more family friendly.  When I take this to a potluck people always ask me for the recipe, so here it is:


Looks yummy, yes?  Since I varied from the original, in the printable recipe link I will include both the spicy version (original) and the one I tend to make.  By the way, this recipe was from an older Rival Crock pot recipe book.  First, gather your ingredients:



Some cut up left over rotisserie chicken (or optional: 1 pound of ground beef, cooked and drained), 1 can of light red kidney beans, 1 can diced petite tomatoes, 1 can of Mexican stewed tomatoes, 1 can of corn, 1 lb Velveeta/processed cheese, and taco seasoning (one packet worth or 1/4 cup). Now, let the dumping begin! Throw in your meat (chicken or beef) and then toss in 1lb of Velveeta that has been cubed up for easier melting.



Now, more dumping!  Have the kids help here if you want.  The best part about this is there is NO draining.  That's right, open the can and dump the whole thing in, liquid and all. Dump in the stewed tomatoes, the beans, the corn, the diced tomatoes, and the 1/4 cup taco seasoning.


That's it!  Just stir it up, slap the lid on and cook it 4-5 hours on low or 3 hours on high.  By the way, the original recipe is spicy HOT.  I'm talking punch you in the face hot.  They add diced tomatoes with green chilies, optional jalapeno peppers, and another can of diced green chilies. That was just way too hot for my little ones (and lil' ol me who likes 0 star Thai food and can't eat hot wings).  The recipe I use here has a slight warming "hey I'm eating Mexican food" spicy sensation without burning your tongue off.  After it simmers for a few hours, this is what it will look like:



Crush up some tortilla chips or corn chips and top with sour cream, cheese, whatever you like.  Definitely don't forget the cheese... it's the best part!



I hope you enjoy this recipe.  You can make it as mild or as spicy as your family likes it. Make a big vat and freeze half or take the rest to work for left overs.  This one is sure to be a crowd pleaser!

1 comment:

Archie said...

Sounds yummy, thanks!

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