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mexican cheese soup

(1 rating)
LUV2COOKNBAKE2 avatar
Recipe by
Diane Taylor
@LUV2COOKNBAKE2
Glen Allen, VA

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 rating)
yield 6 to 8
prep time 25 Min
cook time 5 Hr

Ingredients For mexican cheese soup

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

How To Make mexican cheese soup

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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