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!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

In a large pot or Dutch oven, melt the unsalted butter over medium heat.

Step 2

Add the diced onion, minced garlic, and jalapeño. Sauté for 4-5 minutes, or until the onion is soft and translucent.

Step 3

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 4

Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Step 5

Add the whole milk, diced tomatoes with green chilies, black beans, and corn. Stir well to combine.

Step 6

Season the soup with cumin, chili powder, smoked paprika, and salt. Adjust seasoning to your taste if needed.

Step 7

Reduce the heat to low and simmer for 15 minutes, stirring occasionally, to allow the flavors to meld.

Step 8

Gradually stir in the shredded Mexican blend cheese, a handful at a time, until fully melted and the soup is creamy.

Step 9

Remove the soup from the heat and ladle into bowls.

Step 10

Garnish with chopped cilantro and serve with tortilla strips or crushed tortilla chips for added crunch, if desired.

Nutrition Facts

Serving size	2724.4 grams (2724.4g)

Amount per serving	% Daily Value*
Calories	2548

Total Fat 136.50g	175%
Saturated Fat 67.80g	339%
Polyunsaturated Fat 0.50g
Cholesterol 321mg	107%
Sodium 7628mg	332%
Total Carbohydrate 235.00g	85%
Dietary Fiber 31.40g	112%
Total Sugars 50.70g
Protein 113.80g	228%

Vitamin D 215IU	1074%
Calcium 2571mg	198%
Iron 15mg	84%
Potassium 3777mg	80%

*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.

Source of Calories

Fat: 46.8%

Protein: 17.3%

Carbs: 35.8%