Kat with a K

Recipe: Spicy Southwest Broccoli Cheese Soup

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!

Ingredients:
16 oz frozen broccoli
1 can (10.75 oz) Campbell's Southwest Style Pepper Jack soup
1 can (12 oz) evaporated milk

Equipment:
Crock pot (slow cooker)
Wooden spoon

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
(and crockpot) is bigger, you can easily double it. Enjoy!