Secret Recipes

Cheesy Mexican Soup

• 2 cups chopped zucchini
• 1 medium red or green bell pepper, chopped
• 1 medium onion, chopped
• 1 (15 oz) can black beans, rinsed and drained
• 1 (10 oz) package frozen whole kernel corn, thawed
• 1 (14 1/2 oz) can diced tomatoes with green chiles
• 1 (16 oz) jar Cheddar cheese pasta sauce
• 1 cup reduced-sodium chicken broth or vegetable broth
• Coarsely crushed tortilla chips (optional)

In a 3 1/2 to 4-quart crockpot place zucchini, bell pepper, onion, beans and corn. Pour undrained tomatoes over vegetables and beans. Combine cheese sauce and broth; pour over all. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Ladle into bowls and sprinkle with crushed tortilla chips, if desired.

Servings:

5 to 6