Hey there, friends!
Craving something warm and cozy? I’ve got the perfect recipe for you!
Today, I’m diving into my delicious taco soup with salsa.
It’s packed with flavor, super easy to whip up, and perfect for those chilly nights.
You’ll love how it warms you up from the inside out!
Let’s get cooking!
Suggestions for Ingredient Substitution
Ground lean beef can be replaced with ground turkey or plant-based crumbles for a lighter or vegetarian option. These alternatives maintain a similar texture and can easily absorb the soup’s flavors. Adjust cooking time slightly, as turkey and plant-based options may cook faster than beef.
For a gluten-free version, substitute the all-purpose flour with cornstarch or arrowroot powder. Use half the amount of cornstarch or arrowroot compared to flour, and mix with a small amount of cold water before adding to the soup to prevent clumping.
To reduce dairy content, replace the cheddar and Pepper Jack cheeses with nutritional yeast or dairy-free cheese alternatives. Nutritional yeast provides a cheesy flavor and added nutrients, while dairy-free cheeses can mimic the melty texture of traditional cheese. Start with smaller amounts and adjust to taste, as these substitutes may have stronger flavors than regular cheese.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2300
- Protein: 140-160 g
- Fat: 100-120 g
- Carbohydrates: 180-210 g
Ingredients
For the soup:
- 1/4 tsp black pepper
- 1 cup pepper jack cheese (shredded)
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp ground cumin (for best flavor and aroma)
- 1 red bell pepper (diced into 1/2-inch pieces)
- 1 cup sharp cheddar cheese (shredded from a block for best melt)
- 1 cup mild salsa (I prefer Pace brand)
- 1 can kidney beans (rinsed and drained)
- 1 can enchilada sauce
- 1/2 tsp dried oregano
- 1 can diced green chilies
- 5 cups low-sodium chicken broth (I use Swanson brand)
- 1 lb lean ground beef
- 1/4 cup all-purpose flour
- 4 oz cream cheese (softened and cubed)
- 1 tbsp olive oil
- 1/2 large onion (finely chopped)
- 1 can sweet corn (rinsed and drained)
- 1 tsp chili powder
- 1 can black beans (rinsed and drained)
- 4 garlic cloves (freshly minced)
For serving:
- chopped tomatoes
- avocados or guacamole
- shredded lettuce
- hot sauce (to taste)
- sour cream
- fresh cilantro (chopped)
- tortilla chips or corn chips
Step 1: Brown the Beef and Onions
Start by heating 1 tablespoon of olive oil over medium heat in a large Dutch oven or soup pot.
Add the beef and onions, cooking until the meat is fully browned.
Once browned, add all the spices and seasonings and cook for an additional minute to allow the flavors to meld.
Step 2: Add Vegetables and Flour
Incorporate the red bell pepper and garlic into the pot.
Sprinkle in flour and stir continuously for about 3 minutes to ensure it’s fully combined and to eliminate any raw flour taste.
Step 3: Add Remaining Ingredients
Pour in the kidney beans, black beans, corn, green chilies, salsa, enchilada sauce, and chicken broth.
Stir the mixture well.
Bring to a boil, then reduce to a gentle simmer.
Let it cook for 10-15 minutes, stirring occasionally, until the chili has slightly thickened to your liking.
Step 4: Melt in the Cheeses
Lower the heat to low and gradually stir in the cream cheese until fully melted.
Follow by adding the pepper jack and cheddar cheese, stirring until they are completely melted and incorporated.
You can add milk to thin the chili to your desired consistency if needed.
Adjust the seasoning with additional salt, pepper, or hot sauce to taste.
Step 5: Serve and Garnish
Your chili is now ready to serve!
Ladle it into bowls and pair it with tortilla chips or Fritos.
Add extra garnishes like sour cream, chopped cilantro, or diced avocado for a burst of extra flavor and texture.
Enjoy your hearty and cheesy chili!
