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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

White Taco Soup Recipe

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This recipe for White Taco Soup is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c cooked, cubed chicken or turkey
1 small onion, chopped
2 cloves garlic, minced
3 Tbls butter
1 c hot water
2 chicken bouillon cubes (2 tsp granulated)
1 tsp cumin
2 c milk (I use 2% or whole)
2 c Monterrey Jack cheese, grated
1 can creamed corn
1 small can green chilies
Cilantro (omit if you are Mary Putnam)
Directions:
Directions:
In a large soup pot, saute onion in butter until translucent. Toward the end of the onion's cooking time, add garlic (if you add the garlic at the beginning, you're more likely to burn it-you really just want to release the flavor). Add hot water, bouillon, and cumin. Bring to a boil and cook 5 minutes. Reduce heat to medium-low to stop boil. Stir in milk, cheese, creamed corn, and green chilies. Stir and heat through only until cheese is melted.

*If the soup gets too hot again, curdling will likely occur...ew.
Stir in chopped cilantro (about 1/4 c) and garnish with more cilantro (again omit this step Mary Putnam). Serve with corn bread muffins, fritos, or other tortilla chips if desired.

 

 

 

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