Creamy Chicken Taco Soup скачать в хорошем качестве

Creamy Chicken Taco Soup

Welcome to our library channel. We are a small library in Northeastern Indiana. Each month my co-worker and I share a recipe that showcases our spice of the month. This month the spice is taco seasoning. If you make our recipe, please let us know! Thanks for watching! Please like, subscribe and share our video. This recipe comes from the website saltandlavender.com Enjoy! Ingredients 1 pound lean ground beef 4 cups chicken broth 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices 1 (14 ounce) can black beans drained & rinsed 1 (12 ounce) can corn drained 1/2 red bell pepper chopped 1/2 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 8 ounces cream cheese (I used Philly) softened, see note Salt & pepper to taste Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc. Instructions Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out. Add the remaining ingredients to the pot except for the cream cheese and salt & pepper. Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.