Tex-Mex Cheese Soup
As with all Tex-Mex foods, serve this hearty soup with salsa, sour cream, chopped avocado or guacamole, and crumbled crisp tortilla chips.
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 1.25-ounce envelope taco seasoning mix
- 1 15-ounce can creamed corn
- 2 10-ounce cans condensed chicken broth
- 1½ cups water
- 2 cups shredded Pepper Jack cheese
- 2 tablespoons flour
In heavy saucepan, heat olive oil over medium heat. Add onion; sauté until crisp-tender, about 3 to 4 minutes.
Sprinkle taco seasoning mix over the onions and stir, then add corn, chicken broth, and water. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Meanwhile, in medium bowl, toss cheese with flour. Add to soup and lower heat; cook and stir for 2 to 3 minutes, until cheese is melted and soup is thickened. Serve immediately.