Description

This is just one variation of a recipe that's been around for ages. Don't let the Velveeta cheese scare you off because it gives the soup great flavor and creaminess. Try it the first time and if you don't like it, substitute it with another cheese like M

Ingredients

• 15 oz. can chili, no beans
• 15 oz. can kidney beans
• 15 oz. can pinto beans
• 15 oz. can black beans
• 15 oz. can diced tomatoes
• 15 oz. can corn
• 10 oz. can Rotel tomatoes with green chilies
• salt and pepper, to taste
• 8 oz. Velveeta cheese, cubed

Steps

1. Empty the chili, undrained kidney beans, pinto beans, black beans, diced tomatoes corn and Rotel tomatoes with green chilies into a large pot or Dutch oven over high heat. Bring to a boil; reduce heat; simmer 10 - 15 minutes so that all of the flavors come together. Season to taste with salt and pepper, if needed.
2. Stir the cubed cheese into the soup until melted.
3. Serve hot with cornbread or crackers.