Taco Queso Soup (Cheesy Taco Soup)

Cheesy Taco Soup - Ready in 30 minutes! Sausage/Hamburger, onion, garlic, chili powder, cumin, chicken broth, black beans, Rotel, Rotel, milk - It is hard to beat this quick soup! Reduce the calories/fat by using ground turkey. We eat this at least once a month!

I know Summer isn’t the typical time to have soup for dinner, but this really hit the spot.  Chicken Legs took charge of this dish.  He manned the dutch oven while I made the milk sauce.  This came together in no time.  I would describe this as a cheesy taco soup.  It was super delicious!  We both really enjoyed it.  I had some leftover for lunch the next day and it was even better.  We used sausage in the soup, but you could also use lean ground beef or ground turkey.  Next time I might add some corn and lima beans to the soup for extra veggies and flavor.

Cheesy Taco Soup - Ready in 30 minutes! Sausage/Hamburger, onion, garlic, chili powder, cumin, chicken broth, black beans, Rotel, Rotel, milk - It is hard to beat this quick soup! Reduce the calories/fat by using ground turkey. We eat this at least once a month!

Cheesy Taco Soup - Ready in 30 minutes! Sausage/Hamburger, onion, garlic, chili powder, cumin, chicken broth, black beans, Rotel, Rotel, milk - It is hard to beat this quick soup! Reduce the calories/fat by using ground turkey. We eat this at least once a month!



Queso Soup
(Printable Recipe)

  • 1 lb hot sausage or hamburger or ground turkey
  • 2 Tbsp dried minced onion flakes
  • 2 cloves of garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp cayenne (or to taste)
  • 4 cup low-sodium chicken broth
  • 1 can black beans, rinsed and drained
  • 2 cans Rotel, undrained
  • 8 oz Velveeta cheese, cubed
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 2 cups milk (I used 1%)
  • salt
  • pepper

In a dutch oven, brown meat.  Add onion flakes, garlic, chili powder, cumin, coriander and cayenne.  Stir.  Add chicken broth, Rotel and black beans.  Bring to a boil and let simmer for 10 minutes.  Add Velveeta cheese and stir continuously until melted.  Reduce heat to low and simmer.

In a medium saucepan, melt butter over medium heat.  Stir in flour and cook for about one minute.  Whisk in milk and season with salt and pepper.  Continue stirring until sauce thickens.

Whisk milk sauce into soup mix until well blended.  Season with salt and pepper.  Allow to simmer 30 minutes.  Garnish with sour cream, cheese and tortilla chips.

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Comments

  1. I made this last night and it was wonderful! I will definitely make it again. I think it's perfect the way it is, but next time I think I might use a can of tomatoes in place of one can of Rotel because my daughter said it was very "picy" (spicy). 🙂 Thanks for all your hard work on this blog. I haven't tried a recipe yet that I haven't loved.

  2. I made this soup for our work "chili/soup cookoff" this year. I made a couple of changes – used queso and jalapeno cheese (Kroger version of Velveeta) and chorizo rather than regular sausage – and won in a landslide. This is my "go to" soup.

  3. Sooo, i do got to say, that i like to cook, i like new things but usually unsure of how to prepare them. I do got to say that this soup is wonderful!!! Fairly fast to make, though with the butter/flour/milk i used whole maybe that was the problem, it said it would thicken up, mine didnt get very thick, still quite runny, but even with that, i was floored at how yummy it was.

    Though my family doesnt like hot stuff, or the garlic, i tried to use mild suasage but with the spices and such came out still with a kick. Whick i like and will be eating for at least one more day. Though next time i think i will drain the sausage, it is quite greasy and you can tell on top of the soup. Thanks for such a wonderful recipe!!! Looking forward to many, many more!!

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