Ten-Minute Santa Fe Soup

Serves: 5
Total Calories: 439


1 cup milk
1 (16-ounce) box Kraft Velveeta Made to Melt Cheese , cubed
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, rinsed, drained
1 (14 1/2-ounce) can diced tomatoes with chilies, undrained


Combine all in large saucepan. Stir over medium heat until cheese is melted and soup is hot, 7–10 minutes.

Editor’s Extra: For even more spiciness, you can sub Mexican Velveeta, or half Mexican and half regular.

Nutritional Facts:

Serves: 5
Total Calories: 439
Calories from Fat: 218

This Ten-Minute Santa Fe Soup recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.

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