This hearty soup is delicious with Mexican cornbread. I’ve taken the cans, a can opener, and a crockpot to folks on “moving in day!” They had a hot meal whenever they were ready for it!
1 can chili with beans 1 can chili without beans 1 can Rotel 1 can tomato soup 1 can diced tomatoes 1 can mixed vegetable (Veg-All) 1 can whole kernel corn
Put all into a crockpot. Rinse cans to add a little water. Cook on low 4-6 hours. Ta-Da!
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Thanks to Rodgie and Janice Reynolds for this recipe many, many years ago!! When I make it ,I buy all the cans on my next trip to the store so I’ll be sure I have what it takes to make this at any time!