Southwest Cheese Soup

This nice hot soup is quick and easy – simple enough to prepare while the cornbread is baking.  I used home canned corn and black beans.  We thought the amount of cheese could be halved; I made it again that way, and we liked it much better.  Just the thing to heat up after a blustery afternoon outside.
Southwest Cheese Soup
  1    Pound  Velveeta -- cubed (I used 1/2 pound)
  1    Pint  Corn -- whole kernel, drained (or 15 oz. can)
  1    Pint  Black Beans -- rinsed and drained (or 15 oz. can)
  10  ounces  Rotel Tomatoes -- undrained
  1    Cup  Milk
In a 4 quart Dutch oven, mix all ingredients.
Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot.  Garnish with cilantro if desired.
Serve with hot cornbread.
4 Servings
  "Betty Crocker Soups and Breads p24"


  1. This looks great! Will have to try it soon- perfect for these last blustery days of March. Thanks! - Juli

  2. Steve and I LOVE cheese soup of ANY kind, Sue. This looks like a nice, easy, hearty soup, and the ingredients are ones I always have on hand.

    This recipe is definitely a keeper!

    (I imagine it prepared with less milk and served with tortilla chips!)


  3. I was looking for something to use leftover Rotel Cheese Dip for. Thank you! This looks like a very versatile recipe. I may add some onions as well.


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