🌮🧀 Cheesy Taco Soup Full Recipe

Ingredients:

• 1 lb (450g) ground beef (or ground chicken/turkey)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 (1 oz) packet taco seasoning (or homemade)

• 1 (10 oz) can Rotel tomatoes with green chilies

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 1 (8 oz) block cream cheese, softened

• 4 cups chicken or beef broth

• 1 cup shredded cheddar cheese

• ½ cup sour cream (optional, for serving)

• Fresh cilantro, tortilla chips, jalapeños (optional toppings)

Instructions:

1. In a large pot, cook ground beef over medium heat until browned. Drain excess fat.

2. Add diced onion and garlic, sauté until softened.

3. Stir in taco seasoning and mix well.

4. Add Rotel tomatoes, beans, corn, and broth. Bring to a boil, then reduce to simmer for 15 minutes.

5. Stir in cream cheese until melted and fully incorporated.

6. Add shredded cheddar cheese and stir until creamy.

7. Taste and adjust seasoning (salt, pepper, chili flakes if spicier needed).

8. Serve hot with tortilla chips, jalapeños, cilantro, or sour cream on top.

❓ Q&A About Cheesy Taco Soup

Q: Can I make this in a slow cooker?
A: Yes! Brown the beef first, then add all ingredients (except cheese and cream cheese). Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Stir in cheeses before serving.

Q: Can I make it healthier?
A: Use ground turkey or chicken, reduced-fat cream cheese, and light cheddar. You can also add extra veggies like bell peppers or zucchini.

Q: How can I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove.

Q: What can I serve with it?
A: Tortilla chips, cornbread, Mexican rice, or a fresh side salad go perfectly with this soup.

Q: Can I make it spicier?
A: Yes! Add fresh jalapeños, extra chili powder, or use hot Rotel tomatoes instead of mild.