CHEESY TACO SOUP

This 30 minute, ONE POT Cheesy Taco Soup recipe is the ultimate comforting soup packed with all your favorite taco flavors and is SO easy and great for crowds!  Say hello to a new family favorite!

As I spooned the frito topped soup into my mouth I was enthralled at the idea of eating taco soup!  Since then, Taco Soup has continued to be a favorite of mine (and probably the rest of the world), but my Cheesy Taco Soup version is my ultimate favorite.

And what an easy, dinner it is.  It is also a wonderful make ahead meal that you can refrigerate and reheat or keep on the stovetop on low or even add to your slow cooker on the warm setting.  You can double or triple it for crowds and it will still only take you 30 minutes!

Cheesy Taco Soup Recipe
You haven’t had taco soup until you try this CHEESY Taco Soup version! This 30 minute, ONE POT Cheesy Taco Soup recipe is the ultimate comforting soup packed with all your favorite taco flavors and is SO easy and great for crowds!  Say hello to a new family favorite!



INGREDIENTS

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1/2 large onion, chopped
• 1 tsp EACH chili powder, ground cumin
• 1/2 tsp EACH salt, dried oregano, smoked paprika
• 1/4 teaspoon pepper
• 1 red bell pepper, chopped
• 4 garlic cloves,  minced
• 1/4 cup flour
• 1 15 oz. can kidney beans, rinsed and drained
• 1 15 oz. can black beans, rinsed and drained
• 1 4 oz. can mild diced green chilies
• 1 cup mild salsa
• 1 10 oz. can  mild enchilada sauce
• 5 cups reduced sodium chicken broth

Add later:

• 1 cup freshly grated sharp cheddar cheese
• 1 cup freshly grated Pepper Jack cheese
• 4 oz. cream cheese, cubed and softened

Garnish

• Tortilla chips or fritos
• sour cream
• Tomatoes
• lettuce
• Avocado/guacamole
• Hot sauce to taste
• fresh cilantro

INSTRUCTIONS

1. Heat 1 tablespoon olive oil over medium heat in a Dutch oven or soup pot. Brown the meat with onions until meat is cooked. Add all spices/seasonings, red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.
2. Stir in kidney beans, black beans, green chilies, salsa, enchilada sauce and chicken broth. Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.
3. Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted. Add milk to thin to desired consistency if desired. Season with additional salt/pepper/hot sauce to taste.
4. Serve with tortilla chips/fritos and additional garnishes as desired.

RECIPE NOTES*If you like spicy, then heat it up with some medium salsa! I use medium Kirkland brand salsa from Costco.**Once prepared, you can keep soup warm in your slow cooker until ready to serve if desired.

Recipe Adapted : CHEESY TACO SOUP @ carlsbadcravings

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