Wednesday, January 16, 2013

Slow Cooker Mexican Cheese Soup

This is one of those recipes that I have had around for years but have not made in quite a while. One of those recipes I have that are written on a little scrap of paper and stuck in a binder with zillions of other recipes that tend to get forgotten. This soup is way to good to stay forgotten though. I had to pull it out, dust it off and devour it's yummy, cheesy goodness!

1 lb processed cheese such as velveeta, cubed
1 26 oz can cream of chicken soup
1 cup cooked chicken (I've used both canned and fresh cooked chicken - either will work)
2 cups chicken broth
1 clove garlic, chopped
1 can tomatoes with green chilies such as rotel
1 16 oz pkg frozen corn

Combine all ingredients in slow cooker, stirring to combine.
Heat on low for about two hours or until cheese is completely melted and soup is heated through, stir every hour.
Serve over tortilla chips if desired and enjoy!

Shared with:
Thursday Favorite Things

Freedom Fridays - My Turn For Us


  1. I know those little scrap paper recipes! Sometimes you can find some real gems and wonder, "why didn't I make it sooner?"
    What a yummy, cheesy soup, Terry.

  2. I have tons of those little scrap recipes :) This sounds great, Terry! Pinning :)

  3. Oh yes, now I just need some chips to dip into this delish soup. Thank you for sharing at the Thursday Favorite Things hop xo


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