I wanted to share this fun recipe. I got it from a friend and have now
passed it to everyone I know. We have used this as soup, nacho dip, baked
potato topping....you name it!!

Southwest Cheese Soup

1 lb Velveeta, cut into cubes
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
10 oz. can Rotel tomatoes (original or mild)
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 with
cilantro.
[Mod: Rotel is a brand of tomatoes with chilies]

Thank you!!

Carrie


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