I just made (and ate for lunch!) my friend Tonya's Sante Fe Soup. Just a little spicy and perfect for a cool fall day, it's great with tortilla chips!
Sante Fe Soup
2 pounds ground beef, cooked, crumbled (drained, if necessary)
2 cans Rotel tomatoes with chilis
1 1-pound pkg. Mexican Velveeta
1 1-pound pkg. plain Velveeta
2 15-oz cans pinto beans w/juice
2 15-oz cans corn w/ juice
2 15-oz cans diced tomatoes w/juice (I really like the Muir Glen fire-roasted kind. They're worth the extra few cents)
Put everything in the crock pot on low until the cheese is melted and the soup is heated through. (You can also prepare it on the stove top.)
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