Velveeta cheese gives this soup a creamy texture.
Ingredients
- 1 (15-oz.) can no-beans chili
- 1 (15-oz.) can kidney beans
- 1 (15-oz.) can pinto beans
- 1 (15-oz.) can black beans
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can corn, such as the Fiesta variety
- 1 (10-oz.) can tomatoes and green chilies, such as Rotel)
-
Salt and pepper, to taste
- 8 oz. Velveeta, cubed
Description
- Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, and tomatoes and green chilies into a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
- Dice the cheese and stir it into the soup until melted. Serve immediately.
