Spicy Cheese Soup

1 lb. processed cheese, cubed.  (Velveeta low fat)
1 lb. ground beef, cooked and drained (93/7 ground beef)
1 can (8.75 oz) whole kernel corn, undrained
1 can (15 oz) kidney beans, undrained (Dark kidney beans, low sodium.)
1 jalapeno pepper, seeded, diced (Optional.  Seriously, you don't need it.)
1 can (14.5 oz) diced tomatoes with green chilies, undrained
1 can (14.5 oz) stewed tomatoes, undrained
1 envelop taco seasoning (Ole El Paso, lower sodium.)
 Corn Chips (Optional.  Tostitos Baked scoops work well.)

1. Cook and drain ground beef.
2. Combine cheese, ground beef, corn, beans, jalapeno, tomatoes, and taco seasoning in your
crock pot.
3.  Cover and cook on Low for 4 hours OR on High for 3 hours.


-From the Rival Crock Pot Cookbook.

This was a delicious soup.  We went the health conscious route by purchasing lower fat and lower sodium ingredients.  I'm sure this soup would have tasted richer with full-fat ingredients, but I don't think we missed out on much.  If you want a heavier soup you could add an extra half-pound or pound of ground beef.