Mexican Cheese Soup

Diane Taylor

By
@LUV2COOKNBAKE2

I wanted to try a different soup using my crock pot. I looked through one of my cookbooks and found this recipe. Luckily, I found the needed ingredients in my kitchen and the rest is history. Everyone loved it and there wasn't anything left. I was told to be sure to make this again. My husband informed me that he loves this dish better than chili. I made cornbread and a salad to complete the meal. This will definitely be a winner in your home. I hope you will enjoy this too!


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Comments:

Serves:

6 to 8

Prep:

25 Min

Cook:

5 Hr

Ingredients

1 lb
processed cheese, cubed
1 lb
ground beef or ground turkey, cooked and drained
1 can(s)
8 3/4 oz whole kernel corn, undrained
1 can(s)
15 oz kidney beans, undrained
1
jalapeno pepper, seeded and diced (optional)
1 can(s)
14 1/2 oz diced tomatoes with green chilies, undrained
1 can(s)
14 1/2 oz stewed tomatoes, undrained
1
envelope taco seasoning

Directions Step-By-Step

1
Grease the inside of the Crock-Pot Slow Cooker stoneware.
2
Brown the ground beef or ground turkey in small amount of oil. I just sprayed skillet with Pam Spray rather than use any oil. Season your meat according to your preference. When meat is browned, drained the grease.
3
Combine the cheese, beef, corn, beans, jalapeno, if desired, tomatoes with chilies and stewed tomatoes in prepared crock-pot.
4
Cover: cook on LOW for 4 to 5 hours or on HIGH for 3 hours or until done.
5
If you want, you can add some shredded cheddar cheese on top of each individual bowl of soup.
6
Serve with corn chips, tortilla chips or cornbread, if desired.

About this Recipe

Regional Style: Mexican
Other Tags: For Kids, Healthy