MEXICAN CHEESEBURGER SOUP

Mexican Cheeseburger Soup image

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

Provided by Parsley

Categories Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

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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

Steps:

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.
Return the cooked beef mixture to the pot.
Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
Bring to a gentle simmer and simmer for about 10 minutes.
Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.

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