Sante Fe Soup with Melted Cheese

• 1 lb. Velveeta cheese, cubed
• 1 lb. ground beef, browned and drained
• 15 1/4-oz. can corn, undrained
• 15-oz. can kidney beans, undrained (I used black beans and will drain and rinse next time)
• 14 1/2-oz. can diced tomatoes with green chilies
• 14 1/2-oz. can stewed tomatoes
• 2 Tbsp. dry taco seasoning
• corn chips or soft tortillas

1. Combine all ingredients except chips or tortillas in slow cooker.
2. Cover,  Cook on High 3 hours.
3. Serve with corn chips as a side, or dip soft tortillas in individual servings in soup bowls.