Follow each step to make the recipe successfully.
Gather all 7 jars of home-canned food, homemade Velveeta, and desired toppings. Wipe down the jars to ensure they are clean before opening.
Using a jar opener, open and pour the chopped tomatoes, mild salsa, corn, black beans, red beans, and mixed beans (pimento) into the crock pot, including all liquids from the jars.
Drain the liquid from the chipotle beef jar into the crock pot. Pour the beef onto a cutting board and break apart any large chunks with a knife or your hands. Add the beef to the crock pot.
Break the Velveeta (or cheddar cheese) into smaller pieces and add them to the crock pot.
Stir all ingredients together in the crock pot until well combined. Cover with the lid, plug in, and set the crock pot to high. Cook for , or until the cheese is completely melted and the soup is heated through.
Ladle the hot soup into individual bowls. Top with shredded cheddar cheese, tri-color tortilla strips, a dollop of sour cream, and a sprinkle of dried cilantro. For a spicier kick, add fresh sliced jalapeños and onion.
No Sour cream?
No Cilantro?
No Onion?
Keep your leftovers fresh and ready to enjoy.
Customize with your favorite toppings or repurpose leftovers into a delicious casserole.
Leftover soup can be stretched by serving it over rice, or by draining off some broth and cooking rice in it to create a casserole.
Simple ways to adapt this recipe.
Shredded chicken, or pulled pork.
Serve over rice for a heartier meal or to extend servings.
Small details that can improve the final result.
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