Cheesy Taco Soup

A bowl of taco soup with a spoon inside of it and with toppings.

Cheesy Taco Soup is a creamy and cheesy version of classic taco soup! Made with taco seasoned ground turkey, beans, corn, salsa, and the 'secret ingredient' of Velveeta cheese makes this soup so smooth and creamy! Don't forget all your favorite taco toppings to complete this great recipe for a busy night.

Course Dinner, Soup

Cuisine Mexican

Keyword cheesy taco soup

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 461kcal

Author Jessica

Ingredients

1 tablespoon olive oil
1 lb ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
1 can (14.5 oz) reduced sodium chicken broth
1 can (15 oz) chili beans do not drain
1 can (15 oz) black beans drained & rinsed
1 can (15 oz) petite diced tomatoes do not drain
1 can (15 oz) corn drained
1 cup salsa
8 ounces Velveeta cheese cubed

Instructions

In a large soup pot (with a lid), over medium-high heat, add olive oil, ground turkey, salt, garlic powder, chili powder, and cumin. Cook and crumble until ground turkey is no longer pink. Drain grease from the pot.
1 tablespoon olive oil, 1 lb ground turkey, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin
Add the chicken broth, chili beans, black beans, tomatoes, corn, and salsa into the soup pot. Stir to combine.
1 can (14.5 oz) reduced sodium chicken broth, 1 can (15 oz) chili beans, 1 can (15 oz) black beans, 1 can (15 oz) petite diced tomatoes, 1 can (15 oz) corn, 1 cup salsa
Bring to a boil. Once boiling, reduce heat to medium-low, and cover with the lid. Let simmer for 15 minutes.
Stir in the cubed Velveeta cheese and cover with the lid. Let simmer for 3-5 minutes or until the Velveeta is melted. Stir together to combine.
8 ounces Velveeta cheese
Serve with your favorite taco soup toppings. We love tortilla chips or strips, sour cream, and shredded cheese.

Video

Notes

Chicken Broth - Recipe has been tested with reduced sodium chicken broth. If you use full salt chicken broth then just be sure to reduce the salt slightly (1/2 teaspoon).

Velveeta Cheese - I know I will get people wanting to substitute this ingredient. Just try it once! It's so good in soup because it makes it perfectly cheesy and smooth. If you use shredded cheese, it may work, I just can't say what it will be like because it definitely won't melt as smooth.

Chili Beans : These are pinto beans in a chili sauce. You can get them in 'mild', 'medium', or 'hot' heat. They will specifically say chili beans on the can and you will find them by the other canned beans in the store.

Corn : Get creative and use any variety of canned corn. I love using the gold n' white corn, but you could use yellow corn, white corn, southwestern corn, or fiesta corn.

Make It Spicy! : Use hot or medium salsa. Use a can of Rotel instead of diced tomatoes. Add a can of diced green chilies or chopped jalapeños in with the other canned ingredients. Top the soup with shredded pepper jack cheese and/or sliced fresh jalapeños.

Nutrition