Menu Enter a recipe name, ingredient, keyword...

Tex Mex Cheese Soup

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Tex Mex Cheese Soup 0 Picture

Ingredients

  • Ingredients:
  • - blend in the cornstarch, then the milk. Your soup will not curdle as long as you cook it over medium-low heat and use cornstarch. And you MUST use process cheese loaf - NOT regular cheese, or it will never, ever become smooth.
  • The last time I made this I used a 14-ounce can of ready-to-use chicken stock in place of 2 cups of the milk. I think it added a nice richness and depth of flavor to the soup. But that, of course, would make it six ingredients!
  • 4 •4 cups milk, divided
  • 2 •2 Tbsp. cornstarch
  • •16 oz. package spicy process cheese loaf (Velveeta Pepper Jack or Spicy), cubed
  • 2 •2 cups frozen corn, thawed
  • 2 •2 (15 oz.) cans black beans, rinsed and drained
  • •15 oz. can diced tomatoes with green chilies, undrained
  • Preparation:
  • In large saucepan, combine 1 cup milk with the cornstarch and whisk until blended. Gradually add remaining milk, whisking until smooth. Then add remaining ingredients.
  • Cook and stir over medium low heat until the cheese is melted and soup is blended and hot, about 7-10 minutes

Details

Preparation

Step 1

ok

Review this recipe