There’s nothing that I love more than Mexican food (especially when I’m pregnant), but turn it into a warm, delicious soup and it just can’t be beat.
This soup is easy to throw together and it makes a great weeknight meal.
how to make Cheesy Southwest Soup
- In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. We recommend starting with the chicken because it takes a little longer to cook through.
- Sprinkle the chicken, onion and garlic mixture, with Fajita seasoning, and stir until combined.
- Add Mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. (Mexicorn is found by the canned corn at the grocery store).
- Bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and stir in Velveeta cheese until it is completely melted.
- Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
what could I use in place of velveeta cheese?
If you aren’t a Velveeta Cheese fan, there are some alternatives you could use. Here are a few of our favorite replacements that work just as well:
-If you are looking for a healthier alternative, we recommend using Colby jack cheese, with whole milk or whipping cream.
Use about 2 1/2 cups of Colby Jack cheese and 1 1/2 cups of whole milk or whipping cream.
–Another form of cheese dip. If you don’t love the taste of Velveeta cheese, you may like another brand of cheese dip. You can often find cheese dip next to the salsa, or on the chip aisle, in jars.
-Another cheese sauce recipe we love is melting, and stirring together – 2 Tablespoons butter, 2 Tablespoons flour, 1 cup whole milk, 2 cups cheddar cheese.
This will make a little over a cup of melted cheese. My husband likes to add a few canned chile’s to this. It creates a little extra spice, but it is definitely a Velveeta replacement that will tastes just as good in the soup.
what to serve with your soup
Because this soup has so many different ingredients in it, it’s hard to find side dishes, but here are a few of our favorites to serve with it.
–Green Salad. Everyone loves a good soup and salad combo. Our favorite salad to serve with this is our, Seven Layered Salad.
-I love a good Spanish rice recipe. You could even add this to the soup. It goes perfect with any Mexican dish. Our favorite recipe is our, Easy Mexican Style Rice.
-Cheese Quesadilla or Breadsticks. I love dipping things into my soup. For this recipe, you could easily make some cheese quesadillas, or try our delicious Cheesy Garlic Sticks.
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Serves: 8
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 teaspoons minced garlic
- 1/4 cup onion, minced
- 1/2 pound boneless, skinless chicken breasts
- 2 Tablespoons olive oil
- 1 Tablespoon fajita seasoning
- 1 (11 ounce) can mexicorn (drained)
- 1 (15 ounce) can black beans (rinsed and drained)
- 1 (10 ounce) can diced tomatoes and green chilies
- 3 cups chicken broth
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- salt, to taste
- pepper, to taste
- 8 ounces velveeta cheese (cubed)
- cilantro, for topping
- sour cream, for topping
- avocado, for topping
- tortilla strips, for topping
Instructions
- In a stock pot over medium heat, cook garlic, onion, and chicken breasts in olive oil until browned. Sprinkle with Fajita seasoning, and stir until combined.
- Add mexicorn, black beans, tomatoes, chicken broth, cumin, chili powder, and salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.
- Remove from heat and stir in velveeta cheese until it is completely melted.
- Pour into bowls and serve. Top with cilantro, sour cream, avocado and tortilla strips.
Adapted from: Taste of Home
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