Cheesy Southwest Soup

I don't normally do velveeta... and when I do I have to hide it from Jeremy;), but this was quite tasty (and so easy!).

Cheesy Southwest Soup

15 minPrep Time

15 minCook Time

30 minTotal Time

Ingredients

• 2 teaspoons minced garlic
• 1/4 cup onion, minced
• 1/2 pound boneless, skinless chicken breasts (I actually skipped these this time)
• 2 Tablespoons olive oil
• 1 Tablespoon fajita seasoning
• 1 (11 ounce) can mexicorn (drained)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 (10 ounce) can diced tomatoes and green chilies
• 3 cups chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt, to taste
• pepper, to taste
• 8 ounces velveeta cheese (cubed)
• cilantro, for topping
• sour cream, for topping
• avocado, for topping
• tortilla strips, for topping

Instructions

1. In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
2. Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
3. Remove from heat and stir in velveeta cheese until it is completely melted.
4. Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.

https://www.sixsistersstuff.com/recipe/cheesy-southwest-soup/