Southwest Cheese Soup
- 25 oz. Stokes Green Chili
- 15 oz stewed tomatoes
- 10 3/4 oz. chicken broth
- 2 cans of Rotel
- 2 tsp. cumin
- 1 lb. Velveeta (block), cubed
Stir together …..Heat in crock pot (low for 6-8 hours)….very gradually add Velveeta (regular of Mexican)…stirring to melt….Enjoy!!
Serve with shredded cheese, sour cream, and cornbread muffins.
Tip: To change up spiciness, use hot rotel or Mexican Velveeta….don’t use both!
Perfect Cornbread Muffins
- 2 eggs
- 1 – 15 oz can cream-style corn
- 1 tbs packed brown sugar
- 2 – 8.5 oz. packages Jiffy cornbread mix
Preheat oven to 400 degrees. Lightly grease the bottoms of 12 muffin cups. (or 48 mini muffins) Place the eggs in a large bowl, and beat until light colored. Stir in the canned corn and sugar until well blended. Add the muffin mixes and stir just until dry ingredients are moistened. The batter will be lumpy. Fill muffin cups 2/3 full. (For mini muffins, use 1 tbsp scoop) Bake in preheated oven until toothpick inserted in center of a muffin comes out clean, 16-22 minutes. (My mini muffins took only about 7 minutes.) Cool 5 minutes in the pan, then turn out on a rack.