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Cheesy Taco Soup |

Cheesy Taco Soup


  • 1 lb ground beef
  • 1/2 onion, chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • pepper to taste
  • 1 red bell pepper, chopped
  • 4 cloves minced garlic
  • 1/4 cup flour
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (4 oz) can mild diced green chilies
  • 1 cup mild salsa
  • 1 (10 oz) can mild enchilada sauce
  • 5 cup chicken broth
  • 4 ounces cream cheese, cubed and softened
  • 1 cup grated sharp cheddar cheese
  • 1 cup grated Pepper Jack cheese
  • Optional toppings: Tortilla chips or fritos, sour cream, tomatoes, avocado/guacamole, fresh cilantro


  1. In a stock pot, brown beef with onions, drain off any excess grease. Mix in all spices/seasonings, red bell pepper and garlic.
  2. Sprinkle flour over the mixture and cook for 3 minutes, stirring constantly.
  3. Add in kidney beans, black beans, green chilies, salsa, enchilada sauce and chicken broth. Stir until combined and then bring to boil. Reduce to simmer and cook for 10-15 minutes or until slightly thickened.
  4. Add in cream cheese and mix until melted. Add in the cheddar and pepper jack cheese and stir until melted.
  5. Serve topped with tortilla chips/fritos and additional garnishes as desired. Serves 6.
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