Santa Fe Soup
- 2 pounds ground chuck
- Chopped onion
- 2 (16 ounce) cans whole kernel corn (with the juice)
- 2 cans pinto beans (also with the juice)
- 1 can Ro-Tel tomatoes
- 1 pound Velveeta cheese
- Brown ground chuck with onions.
- Add everything to the slow cooker.
- Heat on LOW in slow cooker for about 1 1/2 to 2 hours or until cheese
- Serve topped with corn chips.
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