This has been the perfect soup to throw in on busy soccer nights this fall! Recipe and picture from the always-lovely, Pioneer Woman!
INGREDIENTS
- 1 can Meat-only Chili
- 1 can 15-ounce Kidney Beans
- 1 can (15 Ounce) Pinto Beans
- 1 can (15 Oz. Size) Black Beans
- 1 can 15-ounce Diced Tomatoes
- 1 can (15-ounce) Corn (I Used Fiesta Variety)
- 1 can (10 Ounce) Rotel
- Salt And Pepper, to taste
- 8 ounces, weight Velveeta, Cubed (I use shredded cheddar)
Without draining the cans, empty the corn, chili, kidney beans,
pinto beans, black beans, tomatoes and tomatoes with green chilies into a
large pot over high heat. Bring to a boil, reduce the heat and simmer
for 10 to 15 minutes to bring all the flavors together. Add salt and
pepper as needed.
Dice the cheese and stir it into the soup until melted. Serve immediately.
Dice the cheese and stir it into the soup until melted. Serve immediately.
