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!
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.