The Pioneer Woman Tasty Kitchen
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Queso Soup

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Level: Easy

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Description

If you adore queso as a dip, then you will go crazy over this Queso Soup!

Ingredients

  • 2 pounds Ground Beef
  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • Salt And Pepper
  • 4 cups Milk, Divided Use
  • 2 cups Shredded Mexican Cheese
  • 1 package (1 Oz. Package) Taco Seasoning
  • 2 cans Mild Rotel (diced Tomatoes And Green Chilies), Undrained, 10 Ounce Cans
  • 1 can (15 Oz. Can) Pinto Beans, Drained
  • 1 can (15 Oz. Can) Black Beans, Drained
  • 1 can (16 Oz Can) Chili Beans, Undrained
  • 1 can (15 Oz. Size) Corn, Drained
  • 14 ounces, fluid Tomato Sauce
  • Crushed Tortilla Chips

Preparation

Put the ground beef in a large soup pot over medium heat. Break it up as it cooks and season with salt and pepper. When done, pour the meat into a strainer set over a bowl to drain off the grease. Leave meat in strainer and continue making the soup in the same soup pot.

Next, make a roux by melting the butter in the pot over medium heat. Once melted whisk in flour, salt and pepper to taste, and cook for one minute to make a paste.

Slowly whisk 1 cup of milk into your roux, and stir until thickened. This may take 5 or more minutes. Be patient and keep stirring so it doesn’t burn.

Stir in the meat, cheese, taco seasoning, Rotel, beans, corn, tomato sauce and remaining milk. Bring to a boil, stirring often, then lower heat to a simmer until warmed through or until ready to serve.

Serve with crushed chips.

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