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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A great soup to warm you up. Adjust spiciness to your liking. Use regular Velveeta instead of Mexican-style (or half of each type) if you don't like that much heat. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
2 minced garlic cloves |
1/2 cup chopped red bell pepper |
2 cups chicken broth |
1 cup spicy vegetable juice |
1 (15 ounce) can fat-free refried beans |
1 (15 ounce) can diced tomatoes, undrained |
2 (15 ounce) cans black beans, rinsed and drained |
2 teaspoons cilantro leaves |
1 (4 ounce) can diced green chilies |
1/4-1/2 teaspoon chili powder |
1/4 teaspoon salt |
1/4 teaspoon pepper |
16 ounces velveeta mexican cheese, cubed (called velveeta pepperjack) |
crushed tortilla chips, for garnish (optional) |
Directions:
1. In a large soup pot, brown and crumble the ground beef with the onion, garlic and red bell pepper. Drain any excess fat and return to the pot.
2. Add the chicken broth and spicy V-8 and bring to a soft boil.
3. Stir in the refried beans, undrained diced tomatoes, black beans, cilantro, green chilies, chili powder, salt and pepper. Stir until the refried beans are well incorporated.
4. Reduce heat; cover and simmer for about 20 minutes.
5. Stir in the cubed Mexican Velveeta (or regular Velveeta or some of each).
6. Allow to melt and heat through before serving.
7. Serve with optional crushed tortilla chips, if desired.
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