Taco Soup for a crowd (in a snap!)

Ingredients

    1 T olive oil
    1 lb lean ground beef
    1/2 large onion, chopped
    1 tsp EACH chili powder, cumin, salt
    1/2 tsp EACH dried oregano, smoked paprika (smoked paprika is best)
    1/4 teaspoon pepper
    1 red, (or a combination of red, yellow and orange bell peppers), chopped
    4 garlic cloves, minced
    1/4 cup flour
    115 oz can kidney beans, rinsed and drained
    115 oz can black beans, rinsed and drained
    14 oz can mild diced green chilies
    14 oz can Rotel tomatoes
    1 cup mild salsa
    110 oz. can mild enchilada sauce
    5 cups water plus 5 tsps Tones chicken base to make broth
    fresh cilantro

    1cup freshly grated cheddar cheese blend
    1cup freshly grated Pepper Jack cheese
    4oz. cream cheese, cubed and softened

Garnish

    Tortilla chips
    Sour cream
    Tomatoes
    Avocado/guacamole
  

Heat 1 tablespoon olive oil over medium heat in a Dutch oven or soup pot. Brown the meat with onions until meat is cooked. Add all spices/seasonings, red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.

   

Stir in kidney beans, black beans, green chilies, salsa, enchilada sauce and chicken broth. Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.

Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted. Optional - Add milk to desired consistency. Stir in chopped cilantro.

   

Serve with tortilla chips and additional garnishes as desired.

I made some changes to the original recipe and you can find it here. Check out this site for other fantastic recipes!!

Enjoy!!