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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Texas Con Queso Soup Recipe

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This recipe for Texas Con Queso Soup is from Nina's Friends and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can chicken breast
2 cans drained corn
3 cans chicken broth
1 can Rotel-Original tomatoes
1 can diced tomatoes
1 can ranch beans (add another if you like lots of beans)
1/2 lb. light Velveeta (add to pan in 1" slices or break into chunks so it will melt faster)
Directions:
Directions:
Put chicken in the post first and break apart into small pieces.Add rest of ingredients and heat until the cheese melts. Serve in bowls topped with crushed tortilla chips.
This is a recipe you can play with...I sometimes add a second can of Rotel and jalapenos for guests that like it spicier.
Personal Notes:
Personal Notes:
I love the taste of hot cheese dip and chips. This soup gives you a similar flavor without all the calories. I should have named it "dump soup" because it is so easy to make. Just dump can after can of ingredients into a big pot, heat, and enjoy!!

 

 

 

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