Creamy Velveeta Santa Fe Soup Recipes

Steps:

• Brown ground beef and drain off fat.
• In a large stock pot combine browned beef, diced onion, tomatoes with liquid, stewed tomatoes with chilies, corn with liquid, Ranch-style beans with liquid, and cubed processed cheese Simmer on low heat until the cheese is melted and the onion is tender. Serve hot..

Steps:

• Brown ground beef with onion; drain fat well.
• In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
• Cube cheese and add to soup pot; stir over low flame until melted and blended.

Steps:

• Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
• Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
• Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

Steps:

• Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
• Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
• Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
• Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
• Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

Steps:

• Put potatoes, carrots, onion and seasonings in a large pot.
• Cover with water and cook till potatoes are tender.
• (You don't drain the water, so don't overfill the pot.) In a separate bowl, mix the soup and softened cream cheese.
• Add this to the cooked potatoes, along with the milk.
• Let simmer for about 10 minutes, stir frequently so that it doesn't scorch.
• Add the velveeta and allow the cheese to melt.
• Serve hot.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Steps:

• Cut chicken breasts into 1" pieces.
• In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
• Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
• Directions for freezing and thawing:.
• Cool soup in refrigerator or ice water bath.
• Pour soup into rigid containers; seal, label, and freeze.
• To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
• To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
• Transfer to saucepan and heat until bubbly.

Steps:

• brown beef with chopped onion and drain.
• mix all ingredients (do not drain cans) together.
• bring to a boil.
• cover and simmer 30 minutes minimum.
• top servings with sour cream and shredded cheddar if desired.
• serve with tostida scoops.
• This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

Steps:

• Combine seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.
• Cook garlic and cilantro in large nonstick saucepan on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
• Add Neufchatel, VELVEETA and broth; mix well. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.