Queso Taco Soup

Whenever the weather outside gets chilly, I find myself craving something warm and comforting. That’s when I whip up a pot of Queso Taco Soup. This hearty dish is perfect for those winter nights when you want to gather around the table with loved ones and share a meal that warms not just your body, but your spirit too. I can still remember the first time I made it; the aroma of spices filling my kitchen was enough to make anyone’s mouth water. With its creamy texture and bold flavors, this soup has become a staple in my home. Whether it’s game night or just another Tuesday, Queso Taco Soup is always a hit that leaves everyone asking for seconds. Plus, it’s incredibly easy to make, which makes it all the more appealing. Grab your favorite toppings, and let’s dive into this delicious recipe together!

What’s In This Queso Taco Soup

When making Queso Taco Soup, the ingredients come together effortlessly to create a delicious flavor profile. Each ingredient plays a key role in building the richness of this soup.

• 1 lb hot sausage: The base of this soup, providing a hearty, spicy flavor that brings warmth and depth.
• 2 tbsp dried minced onion flakes: Adds a sweet, mellow onion flavor without the need for fresh onions.
• 2 cloves minced garlic: Infuses the soup with aromatic flavor, elevating the taste to another level.
• 2 tsp chili powder: Brings a wonderful warmth and color to the soup, essential for that taco flavor.
• 1 tsp cumin: A warm spice that complements the other flavors and deepens the aromatic profile.
• ½ tsp coriander: This spice adds a hint of citrus and sweetness, balancing the earthiness of the other spices.
• ¼ tsp cayenne pepper: For those who like it spicy, this ingredient adds a kick that you can adjust to your taste.
• 4 cups unsalted chicken broth: The foundation of the soup, providing the necessary liquid and flavor.
• 1 (15-oz) can black beans: Rinsed and drained, they add protein and heartiness to the soup.
• 1 (15-oz) can corn: Sweet kernels that add texture and a pop of sweetness to balance the spices.
• 2 (10-oz) can Rotel diced tomatoes and green chilies: These canned tomatoes bring a tangy flavor and a hint of heat.
• 8 oz Velveeta cheese: This cheese melts beautifully, bringing creaminess and richness to the dish.
• 4 tbsp butter: Used to create a roux, enhancing the overall texture and flavor of the soup.
• 4 tbsp flour: Helps to thicken the soup, creating a satisfying, creamy consistency.
• 2 cups milk: Adds creaminess and balances the richness of the cheese.
• Salt & pepper to taste: Essential seasonings to bring all the flavors together.

Making Queso Taco Soup

Let’s jump into the kitchen and get started on creating this delicious Queso Taco Soup. With just a few simple steps, you’ll have a warming meal ready to serve.

1. In a Dutch oven or large soup pot, start by browning the hot sausage over medium-high heat. You’ll want to cook it until it’s no longer pink, which usually takes about 7 to 10 minutes. Make sure to break it up into smaller pieces as it cooks, allowing it to brown evenly. Once done, drain any excess grease, so the soup doesn’t become too oily.
2. Add the dried minced onion flakes and minced garlic to the pot. Stir them into the cooked sausage. The heat will release their flavors, creating a fragrant base for your soup. Continue cooking for about 2 to 3 minutes, until the onions are slightly softened and aromatic.
3. Now, it’s time to spice things up! Sprinkle in the chili powder, cumin, coriander, and cayenne pepper. Stir everything together, allowing the spices to toast slightly for a minute. This step is crucial; it intensifies the flavors and ensures they permeate the whole soup.
4. Pour in the unsalted chicken broth slowly, scraping the bottom of the pot to deglaze it. This will lift any browned bits of sausage that are packed with flavor. Add the black beans, corn, and the Rotel diced tomatoes and green chilies (don’t drain these). Bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to medium and let it simmer for about 10 minutes. This allows all the flavors to meld together beautifully. You can stir occasionally to make sure nothing sticks to the bottom of the pot.
6. After the 10 minutes, it’s time to add the creamy goodness. Stir in the Velveeta cheese cubes, allowing them to melt into the soup. Stir continuously until the cheese is fully incorporated, transforming the soup into a rich and creamy delight.
7. In a medium saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk it together with the butter, cooking for about one minute. This creates a roux, which will help thicken your soup.
8. Now, whisk in the milk into the roux, ensuring there are no lumps. Season with salt and pepper to taste. Keep whisking until the mixture thickens, which should take about 3 to 5 minutes. This step adds a velvety texture to the soup.
9. Finally, whisk this milk sauce into the soup mix until well blended. Make sure everything is evenly distributed, and allow it to simmer for another 20 to 30 minutes. This slow simmer allows all the flavors to deepen and develop.

Recipe Tips about Queso Taco Soup

Here are some handy tips to ensure your Queso Taco Soup turns out perfectly every time.

• Storage: Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to maintain the creamy texture.
• Freezing: You can freeze this soup in sealed containers for up to 3 months. Just be sure to leave some space at the top of the container, as the soup will expand when frozen.
• Pairing: This soup pairs wonderfully with warm tortillas, tortilla chips, or a simple side salad. You can also serve it with a dollop of sour cream or a sprinkle of fresh cilantro for added freshness.
• Add More Veggies: Feel free to add other vegetables like bell peppers or zucchini to enhance the nutritional value.
• Adjusting Spice Level: If you want a milder soup, reduce the amount of cayenne pepper or use a milder sausage.
• Garnishing: Don’t forget to top your soup with shredded cheese, sour cream, or sliced jalapeños for an extra burst of flavor!

Serving This Queso Taco Soup

When it comes to serving Queso Taco Soup, there are so many delightful ways to enjoy it!

• Ideal for Gatherings: This soup is perfect for serving at parties or family gatherings, as it’s easy to make in large batches.
• Great for Game Days: Serve this as a hearty dish during your next game day get-together, and watch your friends rave about it!
• Lunch or Dinner: Queso Taco Soup makes for a satisfying lunch or a quick dinner option when you’re short on time.
• Customizable Toppings: Provide a variety of toppings like diced avocado, fresh herbs, and crispy tortilla strips so guests can personalize their bowls.
• Seasonal Feasts: Perfect for cold winter nights, this soup brings warmth and flavor to your table during the colder months.
• Storage Tips: Leftover soup can be refrigerated and reheated for a delicious meal later in the week, making it a fantastic meal prep option.

FAQ

Conclusion

Queso Taco Soup is the ultimate comfort food that not only satisfies your hunger but also warms your heart. It’s a dish you can easily make for a crowd or enjoy as a simple weeknight dinner. I encourage you to try this recipe and experience the flavors and warmth it brings to your table. You’ll find that it’s more than just a meal; it’s a tradition that brings people together.

Queso Taco Soup

The ultimate comfort food, Queso Taco Soup is a creamy, cheesy delight that’s bursting with flavor! Packed with spicy sausage, hearty black beans, and vibrant tomatoes, this easy weeknight dinner is sure to warm your heart and fill your belly. Make it tonight and enjoy a bowl of pure bliss!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Soups

Cuisine Mexican

Servings 8 servings

Calories 450 kcal

Equipment

• Dutch Oven
• Meat Masher Tool
• Medium Saucepan
• Rotary Cheese Grater

Ingredients

  

• 1 lb Hot sausage
• 2 tbsp Dried minced onion flakes
• 2 cloves Minced garlic
• 2 tsp Chili powder
• 1 tsp Cumin
• ½ tsp Coriander
• ¼ tsp Cayenne pepper
• 4 cups Unsalted chicken broth
• 1 can Black beans 15 oz, rinsed and drained
• 1 can Corn 15 oz, drained
• 2 cans Rotel diced tomatoes and green chilies 10 oz, undrained
• 8 oz Velveeta cheese cubed
• 4 tbsp Butter
• 4 tbsp Flour
• 2 cups Milk
• Salt & pepper to taste

Instructions

 

• In a Dutch oven or large soup pot, brown the hot sausage over medium-high heat until no longer pink. Drain excess grease.
• Add the dried minced onion flakes and minced garlic to the pot. Stir and cook for 2 to 3 minutes.
• Stir in the chili powder, cumin, coriander, and cayenne pepper. Cook for 1 minute.
• Pour in the unsalted chicken broth, then add the black beans, corn, and Rotel diced tomatoes and green chilies. Bring to a boil.
• Reduce heat to medium and simmer for 10 minutes, stirring occasionally.
• Add the Velveeta cheese and stir until melted and creamy.
• In a medium saucepan, melt the butter and stir in the flour to create a roux.
• Whisk in the milk, seasoning with salt and pepper. Cook until the sauce thickens.
• Whisk the milk sauce into the soup, allow to simmer for 20 to 30 minutes.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop.

Keyword cheesy taco soup, comfort food recipes, Easy Soup Recipes, Queso Taco Soup

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!