Two soups
Both are easy & flavorful. I was skeptical of the Artichoke one until I tried it.
Santa Fe Cheese Soup
Drain 1 can whole kernel corn & 1 can pinto beans.
Combine in slow cooker with 14 oz chicken broth,
1 can Rotel with chili’s,
4 oz can green chilis,
4 oz can white chicken
1 lb. cubed Velveeta. (I use less Velveeta)
Low setting for 3 to 4 hours, stir now & then to melt Velveeta
Artichoke Soup
Brown 1.5 lbs Italian sausage with chopped onion & garlic. Drain grease
Add 2 jars marinated quartered Artichoke hearts (I cut each piece in 3 hunks)
28 oz diced tomatoes & 1.5 cans water
2 tsp Italian seasoning (at least)
Simmer several hours
Santa Fe Cheese Soup
Drain 1 can whole kernel corn & 1 can pinto beans.
Combine in slow cooker with 14 oz chicken broth,
1 can Rotel with chili’s,
4 oz can green chilis,
4 oz can white chicken
1 lb. cubed Velveeta. (I use less Velveeta)
Low setting for 3 to 4 hours, stir now & then to melt Velveeta
Artichoke Soup
Brown 1.5 lbs Italian sausage with chopped onion & garlic. Drain grease
Add 2 jars marinated quartered Artichoke hearts (I cut each piece in 3 hunks)
28 oz diced tomatoes & 1.5 cans water
2 tsp Italian seasoning (at least)
Simmer several hours
