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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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