Sunday, April 17, 2011

Recipe: Tortilla Soup

At our camp "retreat" last week, one of my co-workers offered to bring crockpots full of this soup for our Mexican-themed lunch. The concoction was made up by her chef-aspiring 15 year old daughter. It was quite tasty!
Tortilla Soup
Mix together, and cook over medium heat or on low in crockpot:

  • 2 cans Rotel (She used 1 mild and 1 hot--I would use 2 mild). She also crushed hers up to disguise the tomatoes.

  • 2 can shoepeg corn, not drained

  • 2 cans northern beans, not drained

  • 1 medium size bar of Velveeta (not the 1lb size), cubed

    • Add 1 package of cooked Fajita Chicken that has been cubed.
      Mix and re-heat on low until warm. Serve with tortilla chips.

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