If you’re craving a bowl of comfort that perfectly balances cheesy goodness with bold Tex-Mex flavors, you have to try this Queso Taco Soup Recipe. It’s a hearty, crowd-pleasing soup loaded with savory sausage, creamy Velveeta cheese, bright tomatoes, and just the right amount of spice. Each spoonful offers a melt-in-your-mouth experience that feels like a warm hug, making it ideal for casual dinners or game day gatherings. Plus, it’s surprisingly easy to make, transforming simple pantry staples into something truly spectacular.
Ingredients You’ll Need
This Queso Taco Soup Recipe calls for straightforward ingredients that you might already have on hand, each playing a vital role in building layers of flavor and vibrant texture. From the savory sausage to the creamy cheese sauce, every component contributes to the rich and satisfying experience this soup delivers.
- 1 lb hot sausage: Provides a spicy, savory base that infuses the soup with bold flavor.
- 2 Tbsp dried minced onion flakes: Adds sweet, aromatic notes without needing to chop fresh onions.
- 2 cloves minced garlic: Gives a punch of fragrant warmth that elevates the overall dish.
- 2 tsp chili powder: Offers depth and a mellow heat, essential for that taco-inspired character.
- 1 tsp cumin: Introduces earthy, smoky undertones that bring complexity.
- ½ tsp coriander: Lends subtle citrus hints that brighten the soup.
- ¼ tsp cayenne pepper: Adds a touch of spicy heat to awaken the palate.
- 4 cups unsalted chicken broth: Creates the flavorful liquid base for the soup.
- 1 (15-oz) can black beans (rinsed and drained): Provides protein and a creamy texture contrast.
- 1 (15-oz) can corn (drained): Adds sweetness and a satisfying crunch to balance the spice.
- 2 (10-oz) cans Rotel diced tomatoes and green chilies (undrained): Brings tangy tomato flavor and mild heat with delightful little chili bursts.
- 8 oz Velveeta cheese (cubed): The star of the dish, melting into a rich, velvety queso base.
- 4 Tbsp butter: Essential for creating a smooth, creamy roux to thicken the soup.
- 4 Tbsp flour: Works with butter to build the thickening agent for the milk sauce.
- 2 cups milk: Adds creaminess and helps marry all the flavors perfectly.
- Salt & pepper (to taste): The simple seasonings that bring everything into balance.
How to Make Queso Taco Soup Recipe
Step 1: Brown the Sausage
Start by heating a Dutch oven or large soup pot over medium-high heat and cook the hot sausage until it’s thoroughly browned and no longer pink. This step creates the flavorful foundation you want, and draining the excess grease ensures your soup isn’t greasy but perfectly rich.
Step 2: Build the Flavor Base
Next, add the dried minced onions, garlic, chili powder, cumin, coriander, cayenne pepper, chicken broth, black beans, corn, and the cans of Rotel diced tomatoes and green chilies directly into the pot. Bring everything to a boil, then reduce the heat to medium and let it gently simmer for about 10 minutes. This melds all those layers of spice and texture beautifully. Then stir in the Velveeta cubes and cook just until the cheese has melted into the soup, transforming it into a creamy, cheesy delight.
Step 3: Prepare the Creamy Sauce
In a separate saucepan, melt the butter over medium heat and whisk in the flour, cooking for about a minute to form a roux. Slowly add the milk while whisking constantly, allowing the sauce to thicken smoothly. Season with salt and pepper, adjusting to your taste. This silky sauce is the secret that makes this soup irresistibly creamy and rich.
Step 4: Combine and Simmer
Whisk the milk sauce into the cheesy soup mixture until fully blended. At this point, taste and adjust seasoning if needed. Let the soup simmer gently for 20 to 30 minutes to allow all the flavors to marry perfectly and the soup to thicken to the ideal consistency. This final simmer is where the magic really happens, resulting in a warm, comforting bowl of goodness.
How to Serve Queso Taco Soup Recipe
Garnishes
Garnishing your Queso Taco Soup Recipe will take it from delicious to downright irresistible. Fresh cilantro, chopped green onions, or a squeeze of lime juice can brighten the dish beautifully. Don’t forget toppings like crushed tortilla chips, shredded cheese, or a dollop of sour cream for some extra texture and creaminess that your guests will love.
Side Dishes
This soup shines paired with simple, crunchy sides. Think warm cornbread, crispy tortilla chips, or a fresh side salad. These options offer a nice contrast in texture and round out your meal perfectly, making each spoonful all the more satisfying.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or thick tortilla shells for an interactive meal. You can also offer a toppings bar with jalapeños, diced avocado, or even some cooked chorizo for guests to customize their bowls. Presentation like this adds excitement around the table and makes your Queso Taco Soup Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Queso Taco Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Giving it a quick stir before reheating ensures the cheese and spices are evenly redistributed for consistent flavor.
Freezing
If you want to stash some soup for a rainy day, this recipe freezes well. Portion it into freezer-safe containers, leaving some room at the top as the soup will expand. It’s best eaten within 2 months for optimal taste and texture.
Reheating
When reheating, warm the soup gently over medium heat on the stove, stirring occasionally to prevent the cheese from sticking or becoming grainy. Add a splash of milk if it seems too thick after thawing, and adjust seasonings as needed.
FAQs
Can I use ground beef instead of hot sausage?
Absolutely! Ground beef works well and can be seasoned to your liking. Just brown it thoroughly and consider adding extra spices if you want to keep that bold taco flavor.
Is Velveeta cheese necessary?
Velveeta is key for that smooth, creamy texture that defines this soup. While you can experiment with other cheeses, Velveeta melts perfectly without breaking or becoming stringy.
Can I make this soup milder?
Yes, simply reduce or omit the cayenne pepper and opt for mild Rotel tomatoes. This allows you to customize the spice level to suit everyone’s taste buds.
How can I make this soup vegetarian?
You can replace the sausage with a plant-based meat substitute or add extra beans and veggies for protein. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
What toppings do you recommend?
Some great options include sour cream, chopped cilantro, sliced jalapeños, shredded cheese, avocado cubes, and crushed tortilla chips. These toppings add texture and fresh flavor.
Final Thoughts
This Queso Taco Soup Recipe is one of those dishes that feels like a warm friendship in a bowl — comforting, lively, and full of heart. It’s easy to prepare, delightfully cheesy, and hits just the right balance of spice and creaminess. I encourage you to give it a try and watch it become a beloved staple in your home, just like it is in mine.
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Queso Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Description
Queso Taco Soup is a creamy, cheesy, and flavorful Mexican-inspired soup featuring spicy sausage, black beans, corn, and Rotel tomatoes simmered together and enriched with a smooth Velveeta cheese sauce. This comforting soup combines the zest of taco seasonings with the rich, gooey texture of melted cheese, making it perfect for weeknight dinners or casual gatherings.
Ingredients
Meat and Vegetables
- 1 lb hot sausage
- 2 Tbsp dried minced onion flakes
- 2 cloves minced garlic
- 1 (15-oz) can black beans, rinsed and drained
- 1 (15-oz) can corn, drained
- 2 (10-oz) cans Rotel diced tomatoes and green chilies, undrained
Spices and Broth
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp coriander
- ¼ tsp cayenne pepper
- 4 cups unsalted chicken broth
Cheese Sauce
- 8 oz Velveeta cheese, cubed
- 4 Tbsp butter
- 4 Tbsp flour
- 2 cups milk
- salt and pepper, to taste
Instructions
- Brown the sausage: In a Dutch oven or large soup pot, brown the hot sausage over medium-high heat until no longer pink, about 5-7 minutes. Drain any excess grease carefully.
- Add aromatics, spices, and liquids: Add the dried minced onion flakes, minced garlic, chili powder, cumin, coriander, cayenne pepper, and unsalted chicken broth to the pot. Stir to combine.
- Add beans, corn, and tomatoes: Stir in the rinsed black beans, drained corn, and undrained Rotel diced tomatoes with green chilies. Bring the mixture to a boil over medium-high heat, then reduce to medium heat and simmer for 10 minutes to meld flavors.
- Incorporate Velveeta cheese: Add the cubed Velveeta cheese to the soup and cook, stirring occasionally, until the cheese is completely melted and incorporated into the broth.
- Prepare the milk sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about one minute, stirring continuously to create a roux.
- Make the sauce thickener: Gradually whisk in the milk, season with salt and pepper, and continue stirring until the sauce thickens to a creamy consistency, about 3-5 minutes.
- Combine sauce with soup: Whisk the thickened milk sauce into the soup mixture until well blended. Adjust seasoning with salt and pepper to taste.
- Simmer for final cooking: Allow the soup to simmer gently over low heat for 20-30 minutes to develop flavors and thicken further. Stir occasionally to prevent sticking and maintain a smooth texture.
Notes
- You can substitute mild sausage if you prefer less heat.
- For a thicker soup, extend the simmering time or add an extra tablespoon of flour in the milk sauce.
- Serve with tortilla chips, sour cream, diced avocado, or chopped cilantro for garnish.
- This soup freezes well; cool completely before freezing and reheat gently to avoid curdling.
