Step-by-Step Instructions

1. 1.Gather Ingredients and Prepare Slow Cooker

   Ensure your slow cooker is ready. Clean the tops and rims of all canned jars with a damp cloth or sanitizing wipe to remove any dust or debris.

2. 2.Add Tomatoes and Salsa

   Using a jar opener, open the pint jar of chopped tomatoes and pour the contents, including the liquid, into the slow cooker. Next, open the pint jar of mild salsa and add it to the slow cooker, scraping out any remaining salsa with a spatula.

3. 3.Add Corn and Beans

   Open and add the pint jar of corn (with its liquid) to the slow cooker. Then, add the pint jars of black beans, red beans, and mixed beans (pimento/black beans), including their liquids, to the slow cooker.

4. 4.Add Chipotle Beef

   Open the quart jar of chipotle beef. Drain some of the broth from the beef, then add the beef and remaining liquid to the slow cooker. Use a knife or spatula to break up any large chunks of beef if necessary, ensuring it's fork-tender and easily falls apart.

5. 5.Incorporate Velveeta

   Break the 9 ounces of Velveeta (or cheddar cheese) into smaller pieces and add them to the slow cooker.

6. 6.Mix and Cook

   Stir all the ingredients thoroughly in the slow cooker until well combined. Cover the slow cooker with its lid and set it to cook on high for 2 hours, or until the cheese is completely melted and the soup is heated through.

7. 7.Serve and Garnish

   Once cooked, ladle the creamy Tex-Mex soup into bowls. Garnish with shredded cheddar cheese, tortilla strips, a dollop of sour cream, a sprinkle of dried cilantro, and fresh jalapeño slices and diced onion for those who enjoy extra spice and crunch.