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Recipe: Mexican Cheese Soup
Similar Categories: Mexican, Cheese, Soup
servings | 12
45 oz 99% fat-free chicken broth
1 bag frozen chopped broccoli
1 can low-sodium black beans
1 can cream-style white corn
1 can tomatoes with green chilies (Rotel)
canned jalapeno peppers, to taste
18 oz Kraft Velveeta Light Reduced- Fat Cheese
Put all of the broth in a large pot on medium heat. Add the broccoli,
boil, then simmer about 30 minutes 'til broccoli is soft enough to
mash with a fork. Mash up some of the bigger pieces. Add all of the
other ingredients, except the cheese. (Drain and rinse the beans,
drain most of the liquid from the tomatoes). Simmer for about 15
minutes, stirring occasionally. Add cheese slowly, in pieces, until
melted. Do not allow to boil.
45 oz 99% fat-free chicken broth
1 bag frozen chopped broccoli
1 can low-sodium black beans
1 can cream-style white corn
1 can tomatoes with green chilies (Rotel)
canned jalapeno peppers, to taste
18 oz Kraft Velveeta Light Reduced- Fat Cheese
Put all of the broth in a large pot on medium heat. Add the broccoli,
boil, then simmer about 30 minutes 'til broccoli is soft enough to
mash with a fork. Mash up some of the bigger pieces. Add all of the
other ingredients, except the cheese. (Drain and rinse the beans,
drain most of the liquid from the tomatoes). Simmer for about 15
minutes, stirring occasionally. Add cheese slowly, in pieces, until
melted. Do not allow to boil.
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| 5 Cup Salad | Sweet And Sour Dressing |
