Our friend Carmen was here for supper not too long ago, and I made this soup. It’s a slightly toned down version of this cheesy Mexican soup. She wanted the recipe and I thought you guys might like the less spicy version too. This recipe served our large family and our guest, but could be definitely be cut in half for a smaller group.
Brown two pounds of hamburger with 2 medium diced onions. Drain meat when browned and add 1 can of Rotel tomatoes and HALF of one of the large cans of plain diced tomatoes. Stir in a double batch of my taco seasoning or two packets of your favorite store bought taco seasoning. Stir in one cup of milk (I used 2%) and simmer.
While soup is simmering, shred 2 blocks (approximately a pound, slightly more or less won’t hurt) and throw it in. Stir to incorporate and continue to warm over low heat until cheese is melted.
Serve with tortilla chips, chunky bread, or with shredded lettuce and fresh tomato. Enjoy!