Mexican Cheese Soup
Get ready to indulge in a bowl of pure comfort with this creamy, flavorful Mexican Cheese Soup! Bursting with bold ingredients like diced jalapeño, smoky paprika, and zesty diced tomatoes with green chilies, this hearty soup is a fiesta of textures and tastes. The rich and velvety base is made with melted Mexican blend cheese, chicken broth, and whole milk, complemented by tender black beans, sweet corn kernels, and aromatic spices like cumin and chili powder. Perfect for weeknight dinners or casual entertaining, this one-pot wonder comes together in just 45 minutes and serves six. Top it off with fresh cilantro and crispy tortilla strips for a satisfying crunch that pairs beautifully with the soup's cheesy goodness. Whether you're craving a cozy meal or a crowd-pleasing dish, this Mexican Cheese Soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 pieces garlic cloves, minced
- 1 medium jalapeño, diced (seeds removed for less heat, if desired)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 10 ounces diced tomatoes with green chilies (e.g., Rotel)
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 1 cup tortilla strips or crushed tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the unsalted butter over medium heat.
Add the diced onion, minced garlic, and jalapeño. Sauté for 4-5 minutes, or until the onion is soft and translucent.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the whole milk, diced tomatoes with green chilies, black beans, and corn. Stir well to combine.
Season the soup with cumin, chili powder, smoked paprika, and salt. Adjust seasoning to your taste if needed.
Reduce the heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.
Gradually stir in the shredded Mexican blend cheese, a handful at a time, until fully melted and the soup is creamy.
Remove the soup from the heat and ladle into bowls.
Garnish with chopped cilantro and serve with tortilla strips or crushed tortilla chips for added crunch, if desired.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.3 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 649 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
