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Mexican Cheese Potato Soup

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Ingredients

  • Add:
  • 1 pkg. of frozen hash brown potatoes or 4-6 diced potatoes
  • 1 chopped onion
  • 1 tsp chopped garlic (I used the chopped in a jar)
  • 1 cup chopped celery (if I have some)
  • 1 tsp. butter
  • .Mix well. Boil in 2 cans of chicken broth until tender.
  • 1 small box of Velveeta. Chopped. (I have used 1/4 to 1/2 box of Velveeta and other cheddar or Mexican shredded cheese)
  • 1 cup of milk ( I have used can milk.)
  • 1 can Rotel Tomatoes
  • 1 small can diced green chilies
  • cumin, garlic salt, pepper (to taste)

Details

Preparation

Step 1

May need to add either more milk or water .Cook until cheese is melted. Approximately 1 hour

Add about 15 minutes before serving:
3-5 sliced on crisp bacon (may add drippings)
Option: Cilantro to taste

You can put everything in Slow Cooker and put on low for 3-4 hours.

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