Ingredients
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4 -6 slices bacon, chopped
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1 onion, chopped
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2 garlic cloves, grated
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1 (10 ounce) can rotel (tomatoes and chilies)
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1 (8 ounce) can tomato sauce
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1 1/2 quarts water (6 cups)
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1/4 teaspoon Mexican oregano
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1/4 teaspoon cumin
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1/2 teaspoon salt (to taste)
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1/4 teaspoon pepper (to taste)
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4 -5 medium potatoes, peeled and diced
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4 ounces Velveeta cheese, divided
Instructions
- Fry bacon in 2 quart pot until crisp; drain grease.
- Add the onions and garlic and saute about 2 minutes.
- Add tomatoes, tomato sauce, and water. If desired, add oregano and cumin. Simmer for 15 minutes.
- Add salt and pepper to taste.
- Add potatoes and cook until tender, about 15 minutes.
- Cube cheese and place in bottom of soup bowl and cover with hot soup.
- Garnish w/ any or all for a coloful presentation-bacon bits, green onions, diced tomato, jalapeno, grated cheese.