Creamy Taco Soup
This creamy taco soup is a comforting dish that combines rich flavors and simple preparation, perfect for any gathering or a cozy night in.
Ingredients
Meat and Protein
- 1 lb hot sausage adds spice and richness
- 1 15-oz can black beans, rinsed and drained for protein and texture
- 1 15-oz can corn, drained adds sweetness and texture
Vegetables and Flavorings
- 2 Tbsp dried minced onion flakes for flavor and texture
- 2 cloves minced garlic enhances aroma
Spices
- 2 tsp chili powder provides warmth and depth
- 1 tsp cumin adds earthiness
- ½ tsp coriander brings a hint of citrus
- ¼ tsp cayenne pepper intensifies heat
Base Ingredients
- 4 cups unsalted chicken broth liquid base for the soup
- 2 10-oz cans Rotel diced tomatoes and green chilies, undrained infuses flavor and moisture
- 8 oz Velveeta cheese, cubed creates creaminess
- 4 Tbsp butter adds richness
- 4 Tbsp flour thickens the soup
- 2 cups milk makes the soup creamy
- Salt & pepper, to taste enhances overall flavor
Instructions
Preparation
- Begin by cooking the hot sausage in a large pot over medium heat. Use a spatula to break it apart, allowing it to brown evenly.
- Once the sausage is browned, add the dried minced onion flakes and minced garlic to the pot, stirring them in and letting them sauté for a minute.
- Sprinkle in the chili powder, cumin, coriander, and cayenne pepper, stirring well to coat the sausage and onion mixture.
Cooking
- Pour in the unsalted chicken broth, scraping any browned bits from the bottom of the pot and bringing the mixture to a gentle simmer.
- Add in the rinsed black beans, drained corn, and undrained Rotel cans, stirring everything together.
- In a separate bowl, prepare a roux by melting the butter over low heat and whisking in the flour until it forms a smooth paste.
- Gradually whisk the milk into the roux, cooking over low heat until it thickens.
- Pour the creamy mixture into the pot with the soup, stirring well to combine.
- Taste the soup and season with salt and pepper as needed.
- Allow the soup to heat through for a few more minutes until bubbling gently, ensuring everything is warmed.
Notes
Ensure to drain and rinse the beans and corn to avoid extra liquidity. For added creaminess, increase Velveeta cheese. Adjust cayenne for heat control. Stir frequently while making the roux to prevent burning.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 800mgFiber: 5gSugar: 2g
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