Recipe: Spicy Southwest Broccoli Cheese Soup
Food and cooking
Spicy Southwest Broccoli Cheese Soup
I adapted this recipe from a broccoli-cheddar soup recipe in a
crockpot cookbook, but this version is easier and yummier!
16 oz frozen broccoli
1 can (10.75 oz) Campbell's Southwest Style Pepper Jack soup
1 can (12 oz) evaporated milk
Crock pot (slow cooker)
Dump everything into the crock pot. Stir a bit so the soup and milk
are mixed and the broccoli's not all stuck together. Cook it on low
until you want it to be done (at least five or six hours of course).
Stir it every once in a while so the cheese doesn't burn. Serve with
bread or tortilla chips.
See? Told you it was easy. This makes 3-4 servings. If your family
Posted by Kat at January 26, 2005 07:34 PM
(and crockpot) is bigger, you can easily double it. Enjoy!