This simple five ingredient soup recipe is rich with melted cheese and chunky with corn, black beans, and tomatoes. Add a sauteed onion with some garlic if you'd like - blend in the cornstarch, then the milk. Your soup will not curdle as long as you cook it over medium-low heat and use cornstarch. And you MUST use process cheese loaf - NOT regular cheese, or it will never, ever become smooth.
The last time I made this I used a 14-ounce can of ready-to-use chicken stock in place of 2 cups of the milk. I think it added a nice richness and depth of flavor to the soup. But that, of course, would make it six ingredients!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 4 cups milk, divided
- 2 Tbsp. cornstarch
- 16 oz. package spicy process cheese loaf (Velveeta Pepper Jack or Spicy), cubed
- 2 cups frozen corn, thawed
- 2 (15 oz.) cans black beans, rinsed and drained
- 15 oz. can diced tomatoes with green chilies, undrained
Preparation:
In large saucepan, combine 1 cup milk with the cornstarch and whisk until blended. Gradually add remaining milk, whisking until smooth. Then add remaining ingredients.
Cook and stir over medium low heat until the cheese is melted and soup is blended and hot, about 7-10 minutes. 4-6 servings
