Mexican Cheese Soup
We love a good Mexican style soup, and this one has taken over the number one spot in our household!
This recipe makes about 6-8 servings.
Notes for this recipe - I added onion to the recipe and I didn’t have a jalapeno on hand so I added a sprinkle of cayenne pepper for heat.
*If you want to watch the video of this being made, this recipe starts at the 23:20 mark.
Move over taco soup! Mexican Cheese Soup has taken over!
Submitted by Chelsey.
Ingredients
1 lb Velveeta cheese, cubed
1 lb ground beef
1 small onion, diced (I added this to the recipe)
1 jalapeno pepper, seeded and diced (optional)
1 can (14.5oz) diced tomatoes with green chiles, undrained
1 can (14.5oz) stewed tomatoes, undrained
1 can (8.5oz) whole kernel corn, undrained
1 can (15oz) kidney beans, undrained
1 packet taco seasoning (or 3 tbsp)
Here’s how to make it
Cook ground beef and diced onion in a skillet on med-high heat until cooked through.
Add taco seasoning packet and mix. Drain ground beef.
Grease slow cooker, or add in a slow cooker liner.
Add cheese on the bottom, followed by ground beef and all other ingredients.
Cover; cook on LOW for 4-5 hours or HIGH for 3 hours.
Serve with corn chips, if desired.
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