Friday, July 20, 2012

Queso Soup


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.



Queso Soup
adapted from Angie's Big Love of Food
(Printable Recipe)

1 lb hot sausage
2 Tbsp dried minced onion flakes
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/4 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 sausage.  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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8 comments:

  1. this looks like it would be excellent for all these rainy evenings that we've been having

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  2. I bet people would go crazy for your recipes on tiptap.com, shoot me a message to get a private invite!

    -- jrosen@tiptap.com

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  3. I bet people would go crazy for your recipes on tiptap.com, shoot me a message to get a private invite!

    -- jrosen@tiptap.com

    ReplyDelete
  4. 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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  5. 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.

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  6. This is the time of year for soup. I'm ready for it to be warm, but the cold wind persists. This sounds so good.

    We're having a party at Tumbleweed Contessa - What'd You Do This Weekend? Love to have you share this. http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-4/

    Have a great week,
    Linda

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  7. 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.

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