This time of year I love soups and spice. Either can take you from cold and sad to warm and cozy in a flash, so why not have a little of both? This soup will tickle your taste buds and warm you from the inside out. The quesadillas on top make it a little extra special. As we all know, Matt is not a fan of soup for dinner. However, it seems that if you top it with quesadillas, cheese and sour cream he doesn't complain to much!
Cheesy Tex-Mex Soup with Quesadilla Croutons
1 lb ground beef
1 onion, diced
1 packet taco seasoning
2 cups chicken broth
1 15 oz can tomato sauce
1 15 oz can black beans
1 16 oz jar salsa
3 cups water
2 cups frozen corn
1 lb Velveeta, cubed
Tortillas, cheese and oil for quesadillas
Additional optional toppings: sour cream, cheese, green onions
- In a large soup pot, brown ground beef and onion. Drain any excess grease.
- Stir in taco seasoning.
- Add chicken broth, tomato sauce, black beans, salsa, water and corn. Bring to a boil, then drop to a simmer until almost ready to serve. (It is best if you can let it simmer and concentrate for a bit, but you can skip straight to the cheese and serving if necessary.)
- Stir in Velveeta until melted, stirring frequently.
- Cook a couple of quesadillas (I cooked them a little crunchier than I normally would) and cut into small squares. Sprinkle over soup when serving.