Mexican Cheese Soup

Diane Taylor


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!

★★★★★ 1 vote
6 to 8
25 Min
5 Hr


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
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
envelope taco seasoning


1Grease the inside of the Crock-Pot Slow Cooker stoneware.
2Brown 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.
3Combine the cheese, beef, corn, beans, jalapeno, if desired, tomatoes with chilies and stewed tomatoes in prepared crock-pot.
4Cover: cook on LOW for 4 to 5 hours or on HIGH for 3 hours or until done.
5If you want, you can add some shredded cheddar cheese on top of each individual bowl of soup.
6Serve with corn chips, tortilla chips or cornbread, if desired.

About this Recipe

Regional Style: Mexican
Other Tags: For Kids, Healthy