Cheesy Taco Soup

This soup from Carlsbad Cravings is so stinking good, I ate some for breakfast the next morning! If you like Mexican, you will love this. It looks like a lot of work but it really isn’t; several ingredients are canned, so all you’re doing is opening them. It is so worth the effort, and my kids just gobbled this down. I was lucky there even was some left for my breakfast the next day!

The only things I changed about this were replacing a green pepper for the red, as I just didn’t have a red bell pepper on hand. I didn’t add the tsp of salt, as there’s enough salt in all the canned products, and I threw in some mozzarella cheese. You can never have enough cheese, right??

So, let’s get cooking!

First, drain and rinse the kidney beans and black beans so they’re ready. You might as well open all the cans now, too.

Chop the onions, peppers, and mince the garlic.

Brown the hamburg with the oil, onions, and peppers, adding the minced garlic when just about done. Mix in the flour, stirring well. Toss in the kidney beans and black beans.

Add the spices, the hot diced chilies, salsa, enchilada sauce, and chicken broth. Bring to a boil and then lower heat and simmer about 15 minutes until somewhat thickened.

Whisk in the softened cream cheese and turn off the heat. Stir in the cheddar, pepperjack, and mozzarella cheeses until melted. Serve with sour cream if desired. 

Enjoy! ~TMMF

Cheesy Taco Soup

1 Tbl oil

1 lb ground beef

1 onion

1 green pepper

4 cloves garlic

1 tsp each—chili powder, cumin

½ tsp each-- oregano, paprika

¼ tsp pepper

¼ c flour

1 15 oz can kidney beans

1 15 oz can black beans

1 4 oz can hot diced chilies

1 c medium salsa

1 10 oz can enchilada sauce

5 c chicken broth

1 c shredded sharp cheddar cheese

1 c shredded pepperjack cheese

1 c shredded mozzarella

4 oz cream cheese, softened