Frankly, we're fans of just about any cheese soup. We love this Southwestern version for its creamy combination of corn, beans and VELVEETA goodness.
What You Need
Original recipe yields 6 servings
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (15 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed
1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
1 cup milk
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Mix all ingredients except sour cream in large saucepan.
Cook on medium heat 20 min. or until VELVEETA is melted and soup is heated through, stirring frequently.
Serve topped with sour cream.
Serve this cheese soup with a crisp, mixed green salad or hot steamed vegetable and cooked lean meat, poultry or fish.
Add 1/4 tsp. ground red pepper (cayenne) along with the other soup ingredients.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.