Southwest Cheese Soup
Warm, creamy, and bursting with bold flavors, Southwest Cheese Soup is the ultimate comfort food with a zesty twist. Loaded with vibrant ingredients like diced green bell peppers, jalapeños, black beans, corn, and fire-roasted canned tomatoes with green chilies, this Tex-Mex-inspired soup delivers the perfect balance of spice and savory richness. A velvety blend of sharp cheddar and Monterey Jack cheeses creates an irresistibly indulgent base, while a hint of cumin and chili powder infuses every bite with southwestern flair. Whether you top it with fresh cilantro or pair it with crunchy tortilla chips for dipping, this hearty soup is an easy weeknight dinner ready in just 40 minutes. It's a crowd-pleaser that brings the flavors of the southwest straight to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 1 small Jalapeño, minced
- 3 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 10 ounces Canned diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned and drained)
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Cilantro, chopped (optional, for garnish)
- Tortilla chips (optional, for serving)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, green bell pepper, and jalapeño. Sauté for 4-5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Stir in the heavy cream, diced tomatoes with green chilies, black beans, and corn. Let the soup simmer gently for 10 minutes, stirring occasionally.
Reduce the heat to low and gradually stir in the shredded cheddar cheese and Monterey Jack cheese, one handful at a time, until fully melted and smooth.
Add the ground cumin, chili powder, salt, and black pepper. Taste and adjust seasonings as needed.
Optional: Use an immersion blender to puree a portion of the soup for a creamier texture, leaving some chunks for added texture.
Ladle the soup into bowls and garnish with chopped cilantro, if desired. Serve hot with tortilla chips on the side or crumbled on top.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 131.8 g | 659% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 8361 mg | 364% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 27.0 g | ||
| Protein | 129.4 g | 259% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2755 mg | 212% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3465 mg | 74% | |
*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.
