262-853-4144; 826 Main St., Suite 2, Union Grove, WI 53182 ugafbcoordinator@yahoo.com

Yields 6-8 servings

Southwest Cheese Soup

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

  • 1 can (15-1/4 ounces) Whole Kernel Corn, drained
  • 1 can (15 ounces) Pinto Beans, rinsed and drained (or use kidney beans)
  • 1 can (14-1/2 ounces) Chicken Broth
  • 1 can (10 ounces) Diced Tomatoes and Green Chilies, undrained
  • 1 can (10 ounces) Chunk White Chicken, drained
  • 1 can (4 ounces) Chopped Green Chilies
  • 1 pound Process American Cheese, cubed
  • Crushed Tortilla Chips, optional

Instructions

  1. Combine the first 7 ingredients in a large saucepan.
  2. Cook and stir over medium heat until the cheese is melted.
  3. Ladle into bowls and garnish with crushed tortilla chips if desired.

Notes

Serve with a green salad and dessert.

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https://ugfoodbank.org/southwest-cheese-soup/