Mexican Cheeseburger Soup

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

• Ready In: 35 mins
• 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.