Tex Mex Cheese Soup

By martha-2

Ingredients

• Total Time: 25 minutesIngredients:
• rep Time: 15 minutes
• Cook Time: 10 minutes
• 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. 4-6 servings

Details

Servings 4

Preparation

Step 1

rep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutesIngredients:
•4 cups milk, divided
•2 Tbsp. cornstarch
•16 oz. package spicy process cheese loaf (Velveeta Pepper Jack or Spicy), cubed
•2 cups frozen corn, thawed
•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. 4-6 servings