Mexican Cheeseburger Soup - cooking recipe

Ingredients

1 1/2 lbs lean ground beef
2 garlic cloves, crushed
1 cup chopped onion
1/4 cup chopped red bell pepper
1 (28 ounce) diced tomatoes, undrained
1 (4 ounce) can diced green chilies
1 (11 ounce) can mexicorn, drained
1 (14 ounce) can black beans, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 ounces shredded cheddar cheese
8 ounces monterey jack cheese, use pepper jack for more kick
1 1/2 - 2 cups low-fat milk

Preparation

In a large pot, brown and crumble the ground beef with the garlic, onion and red bell pepper. Cook until beef is mo longer pink; drain.
Return the cooked beef mixture to the pot.
Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
Bring to a gentle simmer and simmer for about 10 minutes.
Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.