Mexican Cheese Soup

Mexican Cheese Soup

I found this recipe in a booklet of perforated recipe cards published by Crock Pot.  You can tell by the grease stains that it has earned it’s kitchen stripes…

Mexican Cheese Recipe Card Back

Ingredients:

  1. 1 pound processed cheese, cubed
  2. 1 pound ground beef, cooked and drained
  3. 1 can whole kernel corn, undrained
  4. 1 can kidney beans, undrained
  5. 1 can diced tomatoes with green chilies, undrained
  6. 1 can stewed tomatoes, undrained
  7. 1 envelope taco seasoning
  8. 1 jalapeno pepper, seeded and diced (I leave this out ’cause I’m a wimp)

Mexican Cheese Soup Ingredients

Instructions:

  • Spray inside of slow cooker with non-stick cooking spray.
  • Combine all ingredients and stir a bit.

  • Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 hours.
  • Serve with a spoonful of sour cream (if you like sour cream, which I do, but my family does NOT), a little extra grated cheese, and a handful of tortilla chips.

So easy. So good.

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