No other taco soup even compares to how I feel about my mom’s. Really. Don’t get me wrong, I love a good red taco soup, but this one is just so satisfying and creamy (without containing cream)! It’s absolutely perfect for rainy days, or fall, or winter, or…well…you get the picture. I eat it year round.
You can play with the ingredients a little if you want–try adding chopped red pepper or a minced jalapeno… it’s going to be delicious.
Try not to let it boil after adding the milk if you use less than whole milk. The soup will curdle and, while taste won’t be affected…it just won’t look the same.
p.s. I apologize for the pictures…the weather was pouting outside and refused to cooperate.
White Taco Soup
1 1/2c cooked, cubed chicken or turkey
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp butter
1c hot water
2 chicken bouillon cubes (2 tsp granulated)
1 tsp cumin
2c milk (I use 2% or whole)
2c Monterrey Jack cheese, grated
1 can creamed corn
1 small can green chilies
In a large soup pot, saute onion in butter until translucent. Toward the end of the onion’s cooking time, add garlic (if you add the garlic at the beginning, you’re more likely to burn it–you really just want to release the flavor). Add hot water, bouillon, and cumin. Bring to a boil and cook 5 minutes. Reduce heat to medium-low to stop boil. Stir in milk, cheese, creamed corn, and green chilies. Stir and heat through only until cheese is melted.
*If the soup gets too hot again, curdling will likely occur…ew.
Stir in chopped cilantro (about 1/4c) and garnish with more cilantro. Serve with corn bread muffins, fritos, or other tortilla chips if desired.