Mexican Cheeseburger Soup

• 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

1. 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.
2. Return the cooked beef mixture to the pot.
3. Add to the pot, the undrained tomatoes, diced green chilies, mexicorn, black beans, salt, cumin, and pepper.
4. Bring to a gentle simmer and simmer for about 10 minutes.
5. Stir in the cheeses and milk. Stir frequently and heat until cheese is melted and smooth -- do NOT let boil.

lean ground beef, garlic, onion, red bell pepper, tomatoes, green chilies, mexicorn, black beans, salt, ground cumin, pepper, cheddar cheese, cheese, lowfat milk

Taken from www.food.com/recipe/mexican-cheeseburger-soup-284632 (may not work)