Santa Fe Cheese Soup

*This recipe can easily be adjusted to your liking...add more beef, less beans, more tomatoes, less cheese, etc.

12-16 oz. Velveeta, cubed (we like all 16 oz.)
1/2 lb. ground beef
1 c. beef broth
1 can of corn with liquid
1 can of diced tomatoes
1 can kidney beans (drained & rinsed)
1 can black beans (drained & rinsed)
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin
1/4 tsp. crushed red pepper flakes

Brown your ground beef in a pot.  Drain the grease and add the broth, corn, tomatoes, kidney beans, black beans, and spices.  Turn heat to medium.  When it starts to boil, turn heat down slightly and add the velveeta cheese.  Stir occasionally as the cheese melts.  Once it has melted simmer for 10-15 minutes.  (You can add a little water or beef broth if you need to.)

We like to eat this with cornbread.