Tex Mex Cheese Soup
By martha-2
Rate this recipe
0/5
(0 Votes)
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