Cheesy Taco Soup

Step 1

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.

Step 2

Stir in kidney beans, black beans, corn, 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.

Step 3

Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted. Add milk to thin to desired consistency if desired. Season with additional salt/pepper/hot sauce to taste.

Step 4

Serve with tortilla chips/fritos and additional garnishes as desired.