5 Ingredient Cheesy Taco Soup Recipe : Full with taco-inspired ingredients, Cheesy Taco Soup is a thick and hearty soup recipe. Warm, hearty, and utterly fulfilling!
5 Ingredient Cheesy Taco Soup Recipe
Nevertheless, the solution is here with Cheesy Taco Soup, which offers consumers all the delicious flavor of a loaded beef taco in a creamy, filling soup!
INGREDIENTS
- 1lb ground beef
- salt and pepper
- 10oz can gluten free diced tomatoes and green chilies, undrained
- 15oz can black beans, drained and rinsed
- 2 Tablespoons butter
- 2 Tablespoons gluten free flour blend
- 3 cups milk, divided (2% or higher milk fat recommended)
- 6oz freshly grated sharp cheddar cheese
- For serving: shredded cheese, tortilla chips, pickled jalapenos, chopped green onions, sliced black olives, pico de gallo, diced avocado, chopped cilantro
For the Taco Seasoning:
- 1 Tablespoon chili powder (I use mild)
- 2 teaspoons cornstarch
- 1-1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper, optional
DIRECTIONS
To make the homemade taco seasoning, put all the ingredients in a small basin, stir, and set aside.
Ground beef is added to a large soup pot or Dutch oven that has been heated at medium-high heat. It is seasoned with salt and pepper and browned, breaking apart as it cooks. After turning off the heat, drain the ground beef and put it back in the pot with the 1-1/2 cups of milk, the chopped tomatoes, green chilies, black beans, and taco seasoning. After combining, stir and leave away.
Put butter into a small pot and cook it over medium heat. After it has melted, add the flour and stir for a minute. To make a smooth sauce, gradually pour in the remaining 1-1/2 cups of milk while whisking. Add salt and pepper for seasoning, then use a spatula to stir the mixture while cooking for three to four minutes, being cautious not to boil. After removing the heat, add half of the shredded cheese and stir until well combined. Stir in the remaining cheese and blend until smooth.
Stir the cheese sauce into the soup pot after adding it. Set the heat to medium-high and simmer the soup, stirring frequently. Reduce heat to medium-low and simmer, stirring frequently, for 10 minutes. After scooping into bowls, top and serve.
ALSO SEE
Nutrition
- Calories: 310kcal
- Carbohydrates: 24g
- Protein: 23g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 47mg
- Sodium: 1164mg
- Potassium: 746mg
- Fiber: 7g
- Sugar: 4g
- Vitamin A: 431IU
- Vitamin C: 13m
- Calcium: 94mg
- Iron: 4mg
FAQs
Can I use cheddar cheese instead of velveeta cheese?
Naturally, of course! When it comes to Velveeta cheese, we don’t feel guilty. ;). We’ve also prepared it with actual shredded cheddar cheese, which I enjoy since it gives it a smoother, creamier feel. They are both quite tasty!
Can I use turkey meat instead of ground beef?
Indeed, you can. If you’d like, you can replace the ground turkey with ground chicken.
