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Creamy Mexican Soup Recipe

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This recipe for Creamy Mexican Soup, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ellen Fisher
Added: Friday, February 11, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 to 3 c. cooked, chopped chicken
3 c. chicken broth
14 oz. Mexican corn, drained
1 can condensed cream of potato soup
1 pkg. taco seasoning
8 oz. sour cream
8 oz. Velvetta with jalpeno, cubed
1 can black beans, drained (optional)

Directions:
Directions:
Combine first five ingredients and beans, if desired, in crock pot. Cover and cook on low 6-8 hours or high 2-3 hours. Add a cup of hot soup to sour cream and then add back in soup. Add cheese, melt.

Garnish with chips, tomato, and avocado

 

 

 

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