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

Scale

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

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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.