My mother in law "invented" this recipe with some random ingredients she had on hand for dinner one night. The result? Ridiculously delicious soup! I know, I know, it's a million degrees outside. I don't care - it's that good.
Ingredients 1 bell pepper, chopped 1 small onion, chopped 2-3 ears fresh corn, cut off the cob 2 cups diced roasted chicken 4 cups chicken stock 1/2 cup milk or cream a handful of cilantro, chopped (to taste, your call on this one)
1 can rotel tomatoes
1/2 lb velveeta cheese (1/4 of the big block or 1/2 of the small block)
1/2 cup elbow noodles (or 1 cup of leftover mac n cheese)
Saute bell pepper, onion and corn in a large pot over medium high heat for about 5 minutes. Add rotel, chicken, stock, noodles and cheese. (Feel free to use leftover rotel cheese dip in place of the separate ingredients or leftover mac n cheese in place of the noodles) Bring to a boil for a few minutes and then reduce to a simmer for 20 minutes. Add milk or cream and cilantro, stir to combine. Ladle up and enjoy :)