"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cheesy Southwest Soup Recipe

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This recipe for Cheesy Southwest Soup, by , is from Brown Family Cookbook - 2nd Edition, 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!

Jana Rees


2 tsp. minced garlic
1/4 c. onion minced
1/2 lb. boneless, skinless chicken breasts
2 tbsp. olive oil
1 tbsp. fajita seasoning
1 (11 oz. can) mexicorn drained
1 (15 oz. can) black beans drained
1 (10 oz. can) diced tomatoes
1 (10 oz. can) green chilies
3 c. chicken broth
1 tsp. cumin
1/2 tsp. chili powder
salt to taste
pepper to taste
8 oz. velveeta cheese (cubed)
cilantro, sour cream, avocado, tortilla strips for topping (optional)

In a pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined. Add mexicorn, black beans, green chilis, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and stir in velveeta cheese until it is completely melted. Pour into bowls and serve. Top with cilantro, sour cream, avocado slices, and tortilla strips.




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