Mexican Soup

Name: Mexican Soup
Ingredients: 1 package Chicken Breast, Boneless, Skinless; 1/2 blocks Processed Cheese (like Velveeta); 3 cans Ranch Style Beans With Liquid; 1 can Rotel (whichever Kind Floats Your Boat); 2 cans Diced Tomatoes (14.5oz); 2 cups Frozen Corn; 3 teaspoons Chili Powder (more Or Less Depending On How Much Heat You Like); 2 teaspoons Ground Cumin; 1 teaspoon Black Pepper; 1 teaspoon Garlic Powder

10 ingredients

4 steps

Ingredients

1 package Chicken Breast, Boneless, Skinless
1/2 blocks Processed Cheese (like Velveeta)
3 cans Ranch Style Beans With Liquid
1 can Rotel (whichever Kind Floats Your Boat)
2 cans Diced Tomatoes (14.5oz)
2 cups Frozen Corn
3 teaspoons Chili Powder (more Or Less Depending On How Much Heat You Like)
2 teaspoons Ground Cumin
1 teaspoon Black Pepper
1 teaspoon Garlic Powder

Directions

1

Boil Chicken breasts until cooked through and take out to cool. Reserve 1 cup of chicken broth.
2

Pour all ingredients except corn and chicken into a large pot or dutch oven and warm over medium heat. (It's better to cut the cheese into cubes before adding)
3

When soup is hot and the cheese is all melted, add cut up/shredded chicken and frozen corn to the mix. I usually add a little of the chicken broth as well (maybe about a cup or so).
4

Serve with shredded cheese and tortilla chips. Enjoy!