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Cheesy Taco Soup Recipe

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This recipe for Cheesy Taco Soup, by , is from The Kohler 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!

Linda Kohler


1 T olive oil
1 lb. lean ground beef or ground turkey
1/2 large onion, chopped
1 tsp. EACH chili powder, cumin, salt*
1/2 tsp. EACH dried oregano, smoked paprika*
1/4 tsp. black pepper
1 red bell pepper, chopped (I don't put in mine)
4 cloves, minced garlic
1/4 C flour
1 - 15 oz. can kidney beans, rinsed and drained
2 - 15 oz. can black beans, rinsed and drained
1 - 4 oz. can mild green chilies
1 C mild salsa*
1 - 10 oz. can mild enchilada sauce
4 C reduced sodium chicken broth
4 oz. cream cheese, cubed and softened
1 C grated sharp cheddar cheese
1 C grated Pepper Jack cheese

1. Heat olive oil in a dutch oven or soup pot. Brown meat with onions until meat is cooked. Add all spices/seasonings, 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 a 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 cheddar and pepper jack cheese until melted. Add milk to thin to desired consistency if desired.
Serve with tortilla chips, fritos, and additional garnishes.

Tortilla chips or fritos
Sour cream
Fresh cilantro
Hot sauce

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
*You can adjust your chili spices to your liking. If you like spicy, then use medium salsa. Once prepared can be kept in crock pot to keep warm. Can use all cheddar cheese if like. Soup can be frozen for later. This has been served at Sunday dinners.




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