Ingredients
- 1/2 stick butter
- 1/4 c. flour
- 1 large onion chopped
- 1 can Rotel tomatoes & peppers
- 8 oz Velveeta, cut into chunks for easier melting
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 cups cooked chicken (omit for veggie version)
- 4-6 cups milk, depending on desired thickness
- cilantro (for garnish)
- shredded Mexican-blend cheese (garnish)
Instructions
- Melt the butter in a Dutch oven or soup pot, over medium heat. Add the onion and cook for about 5 minutes until the onion is soft.
- Add the flour and mix to create a roux.
- Pour in the desired amount of milk (it will thicken slowly, so start thicker than desired as you can always add more milk later to thin it out).
- Add the Velveeta chunks and stir until melted throughout. This is where you'll want to add more milk if you'd like it to be thinner.
- Add the Rotel, black beans, and corn.
- Finally, add the cooked chicken. Stir and cook until the soup is hot and ingredients are incorporated.
- Remove from heat and top with cilantro and shredded cheese.
This one's mine!
