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There are some choices to make within the recipe. Mexican Velveeta comes in hot and mild. Rotel comes in regular, mild, and two others. I chose the hotter versions of both and I'm glad I did because I like hot stuff. I made this twice. The 2nd time I used 2 cans of no-salt black beans instead of one can of pinto beans. I greatly prefer the black beans. Both times I used frozen corn instead of canned to reduce the sodium content. To make up for the liquid in the can of corn I added 1/4 cup of low sodium beef stock. I tasted it before adding the Velveeta. It was darn good without it. Next time I may use half the amount of Velveeta or eliminate it and top each serving with grated pepper cheese instead. By the way, cubing Velveeta was interesting. It glued itself back together after the knife went thru it. But it melted like a dream. Next time I think I'll use two cans of black beans because I liked them, two cans of stewed tomatoes because I like them, and no Velveeta, adding grated pepper cheese to the top instead. Or less Velveeta and add grated pepper cheese on top. Or..... Whatever I do, I think I'd like a sprinkling of sliced green onion on top. And of course, chives, since mine are already up.

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Ann Marie F April 18, 2003

WOW! For as few of ingredients as this soup had, the flavor is outstanding. This is certainly not for those watching calories, however, it was incredibly easy and quick to make. Where there were options, I used black beans, balsamic seasoned stewed tomatoes, original Rotel, and original velveeta, figuring the Rotel would have enough spice for me. Great soup that I will definitely add to my regular line-up.

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Missyb33 April 10, 2003

Ohmygosh! I thought with so little time and ingredients this couldn't possibly be that good...but it is! My family ate it up (although I added a can of diced green chiles and a can of diced jalepenos) and I wished I had doubled the recipe. Give it a try and kudos to the recipe submitter!

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Lorri in Wyoming May 02, 2003

A very versatile recipe! Good all year round, but especially good in the winter months!

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SillyNilly April 16, 2003

A KEEPER! Lots of flavor, not too spicy. I browned the beef and onions, drained and put in crockpot. Added the other ingredients along with cumin and parsley, added the cheese near the end. It looked way too thick at the start but thinned out nicely. And talk about easy! Corn chips are a great topper. Anita, many thanks for posting...Janet

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Jezski November 11, 2011

I have made this soup for quite a while, the only difference being I use jalapeƱo ranch style beans instead. So easy to throw together, tastes great, and even the left overs are good!

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BekahBlaine March 21, 2011

Cheesy and filling. I was pleasantly surprised at the consistancy, since no liquid (other than from the undrained cans) is called for. There still was enough liquid to make it a soup. I made this as written and found it to be rather bland. I added a few tsps of cumin and a little cayenne and some cilantro and simmered it a bit longer and it was just right. Thanx!

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*Parsley* September 02, 2010

I really made this to use up the Mexican Velveeta that I had bought for something else (hence I would probably not make it again). However, it was super easy and everyone liked it, including me. No changes. I used black beans.

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evewitch April 08, 2010

YUMMY! Definitely comfort food. I added a packet of Ranch Dip Mix and Taco Seasoning to this. Very very tasty.

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DoveChocolatierinKY July 03, 2008
Santa Fe Soup