Zesty Cheese Soup Recipe

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"My husband and I are retired, but I still look for shortcut recipes like this one I received from a great-niece," writes Modie Phillips of Lubbock, Texas. "You'll likely have the majority of ingredients for this colorful soup in your pantry," Mary notes. "To save time, I start warming the canned ingredients on the stove while I cube the cheese."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6-8 servings


  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1 can (10 ounces) premium chunk white chicken, drained
  • 1 can (4 ounces) chopped green chilies
  • 1 pound process American cheese (Velveeta), cubed
  • Crushed tortilla chips, optional

Nutritional Facts

1 cup: 316 calories, 15g fat (9g saturated fat), 53mg cholesterol, 1435mg sodium, 21g carbohydrate (8g sugars, 4g fiber), 22g protein.


  1. In a 3-qt. saucepan, combine the first seven ingredients. Cook and stir until cheese is melted. Garnish with tortilla chips if desired. Yield: 6-8 servings (2 quarts).
Originally published as Zesty Cheese Soup in Quick Cooking November/December 1998, p14

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pajamaangel User ID: 1603339 51434
Reviewed Jul. 4, 2012

"Fantastic recipe! This had a wonderful heat to it that was pleasant to the pallate. Not very friendly for the heart, but a great comfort soup!"

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