Recipe for Cheesy Mexican Soup from the Crock Pot section.
Cheesy Mexican Soup2 cups chopped zucchini
1 medium red or green bell pepper, chopped
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen whole kernel corn, thawed
1 (14 1/2 ounce) can diced tomatoes with green chiles
1 (16 ounce) jar Cheddar cheese pasta sauce
1 cup reduced-sodium chicken broth or vegetable broth
Coarsely crushed tortilla chips (optional) In a 3 1/2 to 4-quart crockpot place zucchini, bell pepper, onion, beans and corn. Pour undrained tomatoes over vegetables and beans. Combine cheese sauce and broth; pour over all. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Ladle into bowls and sprinkle with crushed tortilla chips, if desired. Makes 5 to 6 servings. Nutritional info per serving: 287 cal, 14 g total fat (5 g fat), 35 mg chol, 1,391 mg sodium, 36 g carbo, 7 g fiber, 12 g pro
We hope you enjoy your freshly made Cheesy Mexican Soup. This recipe came from Crock Pot's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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