Prep: 10 Mins Cook: 10 Mins
Prepare this cheesy corn soup for a quick supper.

Southwestern Corn Soup


  • 1 1/2 cup milk
  • 1 can (15-oz.) black beans, rinsed, drained
  • 1 can (15-oz.) whole kernel corn, drained
  • 3/4 lbs. American cheese, sliced, quartered
  • 1 medium tomato, chopped
  • 2 tbls. ORTEGA Diced Green Chiles
  • 1 teaspoon chopped fresh cilantro


Combine all ingredients except cilantro in 3-quart saucepan. Cook over medium heat, stirring occasionally, until heated through and cheese is melted (10 to 12 minutes). Garnish with cilantro.
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