White Taco Soup

Submitted by Ashbow

"A creamy, delicious taco soup. Goes great with cornbread muffins. *Try not to let it boil after adding the milk if you use less than whole milk. The soup will curdle; taste won't be affected, though* From 'My Muffin Thursdays' food blog."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 2 bowls
• Serves: 2

ingredients

• 1 1⁄2 cups chicken or 1 1/2 cups turkey, cooked and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 3 tablespoons butter
• 1 cup hot water
• 2 chicken bouillon cubes (2 tsp granulated)
• 1 teaspoon cumin
• 2 cups milk (I use 2% or whole)
• 2 cups monterey jack cheese, grated
• 1 (15 1/4 ounce) can creamed corn
• 1 (4 ounce) can green chilies
• cilantro

directions

1. In a large soup pot, saute onion in butter until translucent.
2. Toward the end of the onion's cooking time, add garlic (if you add the garlic at the beginning, you're more likely to burn it--you really just want to release the flavor). Add hot water, bouillon, and cumin. Bring to a boil and cook 5 minutes. Reduce heat to medium-low to stop boil. Stir in milk, cheese, creamed corn, and green chilies. Stir and heat through only until cheese is melted.

Reviews

[bmcnichol]

This was good and easy to make. I followed the recipe as written other then I didn't add the chilies as I didn't have any. I didn't add the cilantro as it didn't say in the directions were to add it and I forgot about it. I also added 2 cups of chicken as that is how I have it frozen. I thought the soup was a bit thin but it had a good taste to it.