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:

1. Heat olive oil over medium heat in a large stockpot.
2. Add ground beef with onion and cook and crumble until beef is done and onions are softened.
3. Add all spices, red bell pepper, and garlic. Stir. Add flour and stir. Cook for 3 minutes.
4. Then add beans, chillies, salsa, enchilada sauce, and chicken broth. Bring to a boil.
5. Then reduce heat to a gentle simmer. Cook for 10 to 15 minutes or until slightly thickened. Make sure to stir occasionally.
6. Add cream cheese and stir until melted.
7. Add cheddar and Pepper jack and stir until melted.
8. If soup is too thick for you, add a little milk until desired consistency is reached.
9. Serve with desired garnishes.

Recipe from Carlsbad Cravings

Posted on Fantastical Sharing of Recipes