Creamy Queso Taco Soup
Today, on #FreeRecipeFriday I am so excited to share with you my new Creamy Queso Taco Soup Recipe!
This soup is a mashup of a traditional taco soup, and a Rotel and Velveeta sausage dip that you'd enjoy at a football tailgate! The two flavor profiles together is just INCREDIBLE!
This soup does indeed lean toward being on the spicy side, SO, if spice is not your jam...just cut down on the chili powder a bit and skip adding any Jalapeno's! I hope you love this recipe as much as we do! When you make it, PLEASE tag me so that I can see and hear about how your turned out!
Calories: 350 Fat: 25g Protein: 18g Net Carbs:6g
10 ounces Lean Ground Beef
6 ounces Lean Uncured Pork Breakfast Sausage (Mild or Spicy)
100-g Diced Onion
2 Cloves Garlic, Minced
1 Tbsp. Cumin
1 Tbsp. Chili Powder (Reduce to lessen the spice factor)
8 ounces 1/3 Reduced-Fat Cream Cheese; Softened
2 (10-ounce) cans Rotel tomatoes, undrained (tomatoes with green chilies)- Mild, Regular OR Spicy
4 Tbsp. Sour Cream
1/3 Cup Heavy Cream
1/4 Cup Unsweetened Nut Milk
2 teaspoons salt,( or to taste)
(OPTIONAL: For a less thick soup, you can add 1-2 Cups of Beef Broth if desired)
In a large soup pot, brown the ground beef and sausage together with the onion and garlic; drain if desired (you may choose to keep the fatty juices for a more flavorful soup). Add the spices and cook a couple minutes. Add the cream cheese into the meat and mix with meat over medium-low heat until fully melted and combined.
Stir in remaining ingredients (Rotel, Soup Cream, Heavy Cream, Nut Milk & Salt) and heat through.
Keep warm on low so as to not separate the dairy products.
Serve individual bowls sprinkled with Cotija cheese, Sour Cream, Sliced Jalapenos, Avocado and/or Salsa.