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.
"Betty Crocker Soups and Breads p24"