I first saw this recipe on a cooking show on the Food Network. I admit that it sounded interesting, but I didn't give much hope for it tasting good. The ingredients are simple and the beauty of the recipe is that it can be made quickly. So, I thought, why not try it? Surprisingly, I really liked it. It's very versatile and the variations are endless. I urge you to try this once and you might be surprised how easy and delicious it can be. If you prefer to make this vegetarian, you can buy a vegetarian version of the chili and omit other meats.
Ingredients:
14.5 oz. cans of the following:
Diced tomatoes
Black beans
Kidney beans
White cannellini beans
Chicken broth
15 oz. can Hormel chili, with no beans
11 oz. can fiesta corn
2 c. Velveeta cheese, cubed
Shredded cheddar cheese
1 package Johnsonville Andouille (or your choice of meat)
Salt and pepper, to taste
The original recipe tells you to dump all cans into a pot with their juices. However, I decided to drain the beans and rinse them in cold water. If you feel the soup is too thick, you can add additional broth or water.
Drain beans. While they drain, cut sausages diagonally and place in a lightly-oiled dutch oven. Saute until lightly browned on all sides.
Add beans, corn, then tomatoes, followed by the chili, then chicken broth.
Add salt and pepper to taste. Then, add cubed Velveeta. Simmer and stir until the Velveeta has melted.
Once the Velveeta has melted and soup is hot enough, it is ready to serve. Ladle soup into a bowl and sprinkle with shredded cheddar cheese.
