Mexican Cheese Soup

Mexican Cheese Soup

Only the pure in heart can make a good soup.

- Ludwig van Beethoven

I found this recipe in a booklet of perforated recipe cards published by Crock Pot.  I’ve hunted and hunted across the Internet to see if they have it linked somewhere, and since I can’t find it anywhere, I’m hoping it’s okay that I’m sharing with you all.

It is one of our favorites, especially on a crisp, cold evening because it is hot and filling, and as Coach says, “It sticks to your ribs!”

You can tell by the grease stains that this one has earned its kitchen stripes…

Mexican Cheese Soup Ingredients



  1. 1 pound processed cheese, cubed
  2. 1 pound ground beef, cooked and drained
  3. 1 can whole kernel corn, undrained
  4. 1 can kidney beans, undrained
  5. 1 can diced tomatoes with green chilies, undrained
  6. 1 can stewed tomatoes, undrained
  7. 1 envelope taco seasoning
  8. 1 jalapeno pepper, seeded and diced (optional)
  9. Garnish: sour cream, grated cheese, and tortilla chips

Mexican Cheese Soup Ingredients

Ground Beef Browning in Skillet


  • Spray inside of slow cooker with non-stick cooking spray.
  • Combine all ingredients and stir together.

Combine Mexican Cheese Soup Ingredients in Slow Cooker

  • Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 hours.
  • Serve with a spoonful of sour cream, a little extra grated cheese, and a handful of tortilla chips.

Mexican Cheese Soup in a Bowl

So easy! So good!

With love and hugs,

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