2 large broccoli bundles, cut into small florets, stems discarded
1 large onion, diced
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can Rotel diced tomatoes and green chilies, drained
1 (8-ounce) container heavy whipping cream
1 cup milk
Salt and pepper
1 (8-ounce) package Velveeta cheese, cubed
1 (8-ounce) package Velveeta pepper jack cheese, cubed
Using a small amount of water, steam onion and broccoli in the bottom of a large soup pot until both are soft, about 15 minutes. Drain excess water; add soup, tomatoes and chilies, cream and milk. Salt and pepper to taste. Bring to a simmer and cook gently for 15 minutes. Add Velveeta cheeses and stir regularly until cheese is melted through. Serve with crackers.
Note: For a spicier soup, Wanda recommends using hot Rotel and 2 packages pepper jack Velveeta. If a milder soup is preferred, use mild Rotel and 2 packages of original Velveeta.