Any soup can get its Santa Fe on when it's got the right fixings. We're thinking beans, diced tomatoes with chiles, VELVEETA and some jalapeño peppers.
What You Need
Original recipe yields 8 servings
1 lb. lean ground beef
3/4 cup chopped green pepper s
1/2 cup chopped onion s
1 jalapeño pepper, chopped
1 can (15-1/2 oz.) hominy, undrained
1 can (15 oz.) reduced-sodium kidney beans, undrained
1 can (14-1/2 oz.) no-salt-added stewed tomatoes, undrained
1 can (10 oz.) diced tomatoes and green chiles, undrained
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
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Let's Make It
Brown meat with peppers and onions in large saucepan on medium heat; drain.
Add remaining ingredients; cook on medium heat 10 min. or until VELVEETA is melted and mixture is thoroughly heated, stirring frequently.
Enjoy your favorite foods while keeping portion size in mind.
Top with 1 cup crush tortilla chips just before serving.
Substitute black beans or pinto beans for the kidney beans.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.