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Cheesy Taco Soup Recipe

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This recipe for Cheesy Taco Soup is from The "Yes List", 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 T. olive oil
1 lb. lean ground beef
½ large onion chopped
1 tsp. chili powder
1 tsp. cumin
1 tsp. salt
½ tsp. dried oregano
½ tsp. smoked paprika
¼ tsp. pepper
1 red bell pepper, chopped
4 garlic cloves, minced
¼ cup flour
15 oz. can kidney beans, rinsed and drained
15 oz. can black beans, rinsed and drained
4 oz. can mild diced green chilies
1 cup mild salsa
10 oz can mild enchilada sauce
5 cups chicken broth

1 cup grated sharp cheddar cheese
1 cup grated pepper jack cheese
4 oz. cream cheese, cubed and softened

Tortilla chips
Directions:
Directions:
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.

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.

Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted.

Serve with tortilla chips and additional garnishes as desired.

 

 

 

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