White Taco Soup

"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."
photo by a food.com user photo by a food.com user
Ready In:
2 bowls




  • In a large soup pot, saute onion in butter until translucent.
  • 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.

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  1. 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.


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