Friday, July 20, 2012
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.
adapted from Angie's Big Love of Food
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%)
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.
Cooked by Steph & Eaten by Tadd 7/20/2012