Speedy Nacho Soup

Two 14-1/2 or 16 oz cans stewed tomatoes, undrained and coarsely chopped
One 15 oz can red kidney beans or pinto beans, rinsed and drained
1 cup picante sauce
1 cup chicken broth
1/2 tsp ground cumin
1 lb pasteurized process Cheese speed, cubed
Coarsely crushed tortilla chips (optional)
Avocado slices (optional)
Chopped cilantro (optional)

Combine tomatoes, beans picante sauce, broth and cumin in saucepan. Bring to a boil; reduce heat. Stir in cheese. Cool over medium heat stirring frequently, until cheese is melted and soup is hot. Do not boil. Top as desired with tortilla chips, avocado and cilantro.

Makes about 8 cups

Return To:
Gumbos, Soups, Chowders


Cajun Country -- New Iberia, Louisiana