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Santa Fe Soup

Submitted by: | Source: My variation of a recipe I found in Fix It and Forget It Slow Cooker Cookbook

2010-05-08 Other
5 4

Santa Fe flavors in a warm soup. Perfect for using leftover ckicken or turkey!

  • Cook Time: 3 hours

Ingredients:

2 + Cups Diced, cooked chicken (or turkey
1- 14½ oz can Undrained Corn
1- 14½ oz can Undrained Black Beans
1- 14½ oz can Undrained Diced Tomatoes With Green Chilies
1- 14½ oz can Undrained Stewed Tomatoes
1 bunch Green Onions, scallions), sliced
1 lb Cubed Velveeta
2 Tbsp a Taco Seasoning Packet
*** Corn Chips, torilla chips, or cooked rice for serving soup with/on.***

Directions:

Place all ingredients (other than corn chips/tortilla chips/rice) into a slow cooker and cook on high for 3 hours.

We used the leftover meat from 4 cornish hens we had smoked for supper the night before.

Soup is very rich and delicious!