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Southwest Cheese Soup: Submitted by: dwmoar | Date Added: 16 Aug 2008
Listed in: Soups and Stews

1 pkg. (1 lb) pasteurized prepared cheese product loaf, cut into cubes
1 can (15.25 oz) Green Giant® whole kernel corn, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (10 oz) diced tomatoes with green chiles, undrained
1 cup milk
Fresh cilantro sprigs, if desired

Cooking Instructions

1. In 4-quart Dutch oven, mix all ingredients except cilantro.
2. Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.
High Altitude (3500-6500 ft): Increase milk to 1 1/2 cups.

Serves 4

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Southwest Cheese Soup
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