SOUTHWEST CHEESE SOUP

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Southwest Cheese Soup image

I have had this recipe for such a long time I cannot give credit where credit is due! When our boys were young, they loved this soup as much as my husband and I, so I would always double the ingredients. Now that it's just the two of us, it's the perfect size. I like the fact that this can be made after you get home from work and the flavor is just as good as if you slow cooked it all day. This is not a "spicy" soup, but you could add whatever spices you enjoy.

Provided by Lan3736

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup milk (any % of your choice)
1 (16 ounce) package Velveeta cheese, loaf cubed
1 (15 ounce) can whole kernel corn, drained (could use Mexi Corn)
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
chopped cilantro, if desired,to garnish

Steps:

  • Mix all ingredients in dutch oven except for cilantro.
  • Cook over medium-low heat until cheese is melted and soup is hot.
  • Sprinkle cilantro on top before serving.

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