From the Garden...Southwest Cheese Soup

This nice hot soup is quick and easy – simple enough to prepare while the cornbread is baking.  I used home canned corn and black beans.  We thought the amount of cheese could be halved; I made it again that way, and we liked it much better.  Just the thing to heat up after a blustery afternoon outside.

Southwest Cheese Soup

  1    Pound  Velveeta -- cubed (I used 1/2 pound)

  1    Pint  Corn -- whole kernel, drained (or 15 oz. can)

  1    Pint  Black Beans -- rinsed and drained (or 15 oz. can)

  10  ounces  Rotel Tomatoes -- undrained

  1    Cup  Milk

In a 4 quart Dutch oven, mix all ingredients.

Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot.  Garnish with cilantro if desired.

Serve with hot cornbread.
4 Servings

  "Betty Crocker Soups and Breads p24"