In a hurry and need a quick and easy one pot dinner? Then this super easy Cheesy Taco Soup is a must try! This has got to be the number one easiest thing that I make as everything literally is just dumped into the same pot and served within minutes!
This is not the typical broth soup but has a creamy consistency with the added Velveeta queso Blanco and Shredded cheese! We of course like everything better with cheese in our home! If you want to omit the cheese you can for a lower calorie broth like soup! It is still packed with deliciousness! You could always sprinkle some cheese and sour cream on top of your individual bowls later for a little more control. I personally have no control when it comes to Cheese! The more the better!😆 As you can see… Cheesy Ham and Potato Au Gratin, Creamy Baked Macaroni and Cheese, Loaded potato soup.. the list goes on!!
One more thing, Just in case you are wondering,You can get the Velveeta queso Blanco cheese with the other Velveeta block cheese… Some stores even have a off brand; but I have only used the Velveeta brand in this soup! See Picture.
I use some pretty basic ingredients to make this soup…
Cheesy Taco Soup Pointers…
- Brown Meat,then Drain and Rinse all the grease off your burger! This keeps you from a greasy soup!
- Make sure to Rinse and drain your Black Beans!! This will affect the flavor some as well as thee color of your soup! You will end up with a nasty brown colored soup if not!
- I do recommend using the queso Blanco Cheese for this recipe or something very similar! A creamy mild white Cheddar!
- This soup taste good on its own ;I recommend serving with crushed up tortilla chips for a added crunch and taco flavor!
Like I said this is a one pot soup that you can have ready in just a matter of minutes! Just add your favorite toppings and it will set the soup over the top! We personally love this served with crunched up tortilla Chips to add just a little crunch!
Cheesy Taco Soup
Ingredients
- 1 lb. ground beef
- 1 Pack Taco Seasoning
- 2 15 oz. Cans of Black beans drained and rinsed
- 2 10 oz. Cans of Rotel
- 1 12 oz. Bag of frozen Corn
- 4 C. Beef broth
- 1 lb. Velveeta Queso Blanco block Cheese 16 Ounces
- 2 C. Shredded Cheddar Cheese
Optional Garnish
- Tortilla Chips
- Cheese
- Sour Cream
- Cilantro
- Avocado
Instructions
- Slice your queso into cubes and set aside.
- In a large stock pot brown your meat over medium high heat; drain excess grease and rinse meat with warm water. Add Taco Seasoning; I add the Whole pack if you want it less spicy then only add about 2 Tablespoons.
- Drain and Rinse black bean in a strainer then pour into pot. Add rotel, corn and broth and stir. Allow to come to a light boil over medium heat.
- Stir in Queso Blanco, and Shredded cheese:allow to dissolve and heat thru for about 10 min over medium low heat. Serve with tortillas Chips.
