Cheese taco soup is all the best stuff about tacos in a satisfying soup! This easy 20 minute soup has ground beef, beans, and CHEESE. Make it mild or spicy.
Prep Time20 minutesmins
Course: Dinner or Appetizer
Cuisine: Mexican
Servings: 6people
Calories: 675kcal
Author: Mirlandra Neuneker
Ingredients
1large yellow oniondiced
2jalapeno peppers or one green bell pepperseeded and diced
½cupwater
Oil for frying
1/8tsp.salt
4cupsof beef brothI make mine with Better than Bullion and water
2cupsof frozen corn
1can of pinto beansdrained
1can of original or mild Ro-Tel diced tomatoes and green chilies10oz
2lbsground beef 12% fat or less
2packets taco seasoning or ½ cup from the Costco canister
12ozshredded Mexican cheeseor cheddar
1cupheavy cream
¼cupflour
Serve with your favorite toppings such as: tortilla chipsblack olives, diced avocado, green onions, diced fresh tomatoes, salsa, sour cream, or minced cilantro.
Instructions
Serve with your favorite toppings such as: tortilla chips, black olives, diced avocado, green onions, diced fresh tomatoes, salsa, sour cream, or minced cilantro.
In a large frying pan over medium-high heat fry the onion and peppers with a few drizzles of oil. As veggies start to sizzle add the water and salt. Continue to fry stirring frequently until the veggies are tender and starting to brown lightly.
Meanwhile in a large soup pot combine beef broth, corn, Ro-Tel (with all the juice), and beans. Stir and bring to a boil over medium heat. Add the veggies when they are tender.
In a large frying pan over medium-heat brown the hamburger. I like to add all the fat and juices with the hamburger but you can choose to drain. Add the taco seasoning. Stir until mixed. Add the meat and shredded cheese to the large soup pot and stir to combine.
Measure the cream into a glass measuring cup. Microwave it for 30 seconds. Whisk in the flour until no lumps remain.
Stir the cream / flour mixture into the pot of soup and continue to cook over medium heat for five minutes.