30-Minute Cheesy Taco Soup
What you need:
For the soup:
- 1 Tbsp. olive oil
- 1 lb. ground beef
- 1/2 large onion, chopped
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1/4 tsp. pepper
- 1 red bell pepper, chopped
- 4 cloves minced garlic
- 1/4 cup all-purpose flour
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (4 oz.) mild diced green chillies
- 1 cup mild salsa
- 1 can (10 oz.) mild enchilada sauce
- 5 cups chicken broth
- 4 oz. cream cheese, cubed and softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Pepper jack cheese
- Milk, for thinning, if needed
For garnish (optional):
- Tortilla chips or fritos
- Sour cream
- Diced tomatoes
- Shredded lettuce
- Avocado or guacamole
- Hot sauce
- Chopped cilantro
Directions:
- Heat olive oil over medium heat in a large stockpot.
- Add ground beef with onion and cook and crumble until beef is done and onions are softened.
- Add all spices, red bell pepper, and garlic. Stir. Add flour and stir. Cook for 3 minutes.
- Then add beans, chillies, salsa, enchilada sauce, and chicken broth. Bring to a boil.
- Then reduce heat to a gentle simmer. Cook for 10 to 15 minutes or until slightly thickened. Make sure to stir occasionally.
- Add cream cheese and stir until melted.
- Add cheddar and Pepper jack and stir until melted.
- If soup is too thick for you, add a little milk until desired consistency is reached.
- Serve with desired garnishes.
Recipe from Carlsbad Cravings
Posted on Fantastical Sharing of Recipes