This is a jazzed up, cheese-heavy version of my original Taco Soup recipe (linked here) and it’s perfect for cold weather when all you want is to inhale calories. I love that it’s a warm bowl of soup combined with nachos - could there be a better combo? Serve this with tortilla chips and a large variety of optional toppings (avocado, sour cream, cilantro, etc.) at a family gathering, football party, Bible study group, etc. and you’ll be everyone’s new best friend.
2 lbs lean ground beef
1 white onion, chopped
3 cloves garlic, minced
1 green pepper, chopped
1 tbsp olive oil
2 cans black beans, drained
1 can whole tomatoes, undrained
1 can Rotel, undrained
1 cup frozen corn
1 can chicken broth
1 package of taco seasoning
8 oz shredded colby jack cheese (freshly grated will melt better in the soup)
1/2 cup heavy cream
1/2 jar white queso
Salt & pepper to taste (Approx. 1/2 tsp black pepper and 1 tsp salt)
Roughly chopped cilantro to taste
Brown the meat and drain grease.
Sautee onion for 1-2 min, add garlic, cook another 1-2 min, and finally add green pepper to cook for another 1-2 min.
Add meat back into your pot, and add beans, tomatoes, Rotel, frozen corn, broth, cilantro and seasoning. Bring to a simmer and cover for 20 minutes.
Make sure your heat is on low and your simmer has slowed before adding dairy (sometimes you need to remove the pot from heat for a minute), or your cream will curdle. Add in cheese, cream, and queso. Stir until combined.
Serve with cilantro, avocado, sour cream, CHIPS (mandatory!!) etc. Warning, your husband may inhale this so quickly that he burns his tongue. It’ll be worth it, promise.