Easy, Cheesy Taco Soup

Everyone needs an easy taco soup, and this is now mine. I kind of just threw this together with all the ingredients I had thinking it would be some sort of taco or tortilla soup and it turned out to be cheesy goodness that will be on repeat. Even Jacob ate it, and the man refuses to eat soup.

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Someone tell him soup is manly.

Not healthy at all though, I added things like a can of cream of chicken soup and even a little bit of heavy cream that adds to the dramatic cheesy effect.

The best part about this easy cheesy taco soup was it made enough leftovers to keep in the fridge overnight and then warmup the next night, top with more cheese and serve as queso with our favorite chips – tostitos hint of lime.

I also used ground chicken which I honestly thought was perfect in this and none of my guys had one single complaint about it, but you could also use pulled chicken, ground beef, or sausage. Ground chicken is also lighter in the calorie department which is nice since you’re going real heavy on the dairy.

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Easy, Cheesy Taco Soup

Ingredients:

1 lb. ground chicken

2-3 T. extra virgin olive oil (my favorite)

½ red onion, finely chopped

2-3 garlic cloves, minced

1 can corn, drained

1 can Rotel, we like the version with green chiles

1 small can green chiles, drained

1 can black beans, drained and rinsed

1 large can San Marzano tomatoes

1 T. ground cumin

1 T. chili powder

½ T. paprika

Freshly cracked black pepper & sea salt

1 can cream of chicken soup

1/3 C. heavy cream

½ - 1 C. Taco blend cheese

Tosito’s Hint of Lime, cracked on top

Directions:

1. Brown the ground chicken in a large pot over medium high heat. Drain.

2. Add olive oil to pot and add mined garlic and chopped onion. Cook for 5-7 minutes until fragrant and becoming translucent.

3. Add corn, tomatoes, Rotel, chiles, seasonings, and bring to a boil. Reduce heat to a low simmer over medium to medium-low heat, and stir in the chicken and cream of chicken soup.

4. Stir occasionally, breaking up the tomatoes with a spoon.

5. Thirty minutes to an hour before serving, stir in the beans, heavy cream, and cheese.

6. Top with broken tostitos hint of lime, sour cream, more cheese, or your favorite taco toppings.