Santa Fe Cheese Soup

This recipe is from Taste of Home - Soups 2009

Ingredients:

1 can (15.5 oz) whole kernel corn, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14.5 oz) chicken broth
1 can (10 oz) diced tomatoes and green chilies, undrained
1 can (10 oz) premium chunk white chicken, drained
1 can (4.5 oz) chopped green chilies
1 pound (16oz) process cheese (Velveeta), cubed
Crushed tortilla chips, optional

Directions:

In a 3-qt saucepan, combine the first 7 ingredients. Cook and stir until cheese in melted. Garnish with tortilla chips if desired.

We tried this recipe for the first time this evening. I thought that it would be a good way to use up some of the Velveeta we had leftover from making Cheeseburger soup. My first thought when I was serving this was that it smells so much like nachos!

I thought that it might be too spicy with all the green chilies in it, but it isn't. I thought this soup was very good and though we opted out of the tortilla chips this time, if we make it again, I will add them.

I gave this soup a 3 and my husband gave it a 3 1/2.