Tex Mex Soup
A cozy fall soup that's quick and tastes like it's been simmering all day.
Cook Time
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Ingredients
1/2 white onion, diced
1 tbsp extra virgin olive oil
1 lb ground beef
2 tbsp minced garlic
1 can rotel
1 can black beans, drained
1 can corn, drained
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
1/2 tsp cayenne pepper
salt and pepper to taste
1 bag frozen potatoes obrien
4 cups chicken broth
2 cups milk
1 brick cream cheese
toppings: shredded cheese, sour cream, green onions, southwest tortilla strips
Recipe
- In a large pot on the stove, sauté your white onion in extra virgin olive oil.
- Then add in your ground beef and cook until it’s browned
- Add in your garlic, rotel, beans, corn and seasonings. Give it a stir.
- Add in your bag of potatoes obrien, chicken broth, milk and stir it all up. Bring it to a boil then put the lid on and let it simmer for about 15 minutes.
- Add in the brick of cream cheese and continue cooking for 5 minutes.
- Give it a stir before serving.
- Serve with cheese, sour cream, green onions and southwest tortilla strips.
