Mexican Cheeseburger Soup

Submitted by *Parsley*

"Very easy to make. Nice for kids since it not too spicy. If you want it more "soupy" add more liquid."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 6-8

ingredients

• 1 1⁄2 lbs lean ground beef
• 2 garlic cloves, crushed
• 1 cup chopped onion
• 1⁄4 cup chopped red bell pepper
• 1 (28 ounce) diced tomatoes, undrained
• 1 (4 ounce) can diced green chilies
• 1 (11 ounce) can mexicorn, drained
• 1 (14 ounce) can black beans, rinsed and drained
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon pepper
• 8 ounces shredded cheddar cheese
• 8 ounces monterey jack cheese, use pepper jack for more kick
• 1 1⁄2 - 2 cups low-fat milk

directions

1. In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
2. Return the cooked beef mixture to the pot.
3. Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
4. Bring to a gentle simmer and simmer for about 10 minutes.
5. Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.

Reviews

[Yogachef]

Very easy for a weeknight! Very mild and cheesy! Add crushed tortilla chips over the top for added flavor and crunch.

 

[Lavender Lynn]

Easy and delicious, every member of the family liked it. It's pretty mild, so DH spiced it up with a few pickled jalapeno slices, but gave it thumbs up both with and without. Great for a casual winter afternoon! Made for Belly Warmers soup event, Jan. 09.