When the fall and winter months roll around, people inevitably start searching our blog archives for the same things. Obviously pumpkin, pumpkin and more pumpkin, but also butternut squash and apple recipes. But you know what else we know you’re going crazy for? Soup. With the advent of sweater weather, you—just like us—yearn for hearty, warm pots of soup, including taco soup, simmering away on the stove. There’s something about it that’s just as comforting for the soul as it is for your taste buds. In fact, a good soup is often my go-to when I take dinner to a friend or neighbor. It’s so easy to turn it into a meal by pairing it with a simple salad and a good loaf of bread.
When I started out making this Creamy Chicken and Rice Taco Soup, I wanted something rich, creamy and hearty, while keeping it simple enough for an everyday kind of soup. That can be a tricky combination, but let me tell you guys, I think I knocked it out of the park with this one! My family loved it so much, I made it twice in one week! It’s cheesy and flavorful with the bright flavor of mild green chilies, and hearty thanks to the rice, chicken and vegetables. It’s almost like chicken and rice chowder meets taco soup—the ultimate combination. And I have a secret ingredient that gives it serious richness. Read on!
Start by sautéing onions and garlic in a little olive oil. Although it doesn’t look like it, this soup is actually broth-based, so you’ll add chicken broth along with flavorful Latin seasonings: cumin and chili powder. Add a can of mild green chilies, one of my favorite cooking ingredients. They add a fire-roasted undertone and pleasant chili taste to the finished soup. Also add a little uncooked rice, which cooks as the soup simmers, absorbing all of the flavors and adding heartiness to the soup. Lastly, toss in some sweet corn, which adds a great contrasting texture and great flavor.
Now for the secret ingredient: VELVEETA®! I haven’t cooked soup with VELVEETA very often, so I wasn’t really sure how this addition would turn out, but I liked the idea that it might be able to give me the richness and creaminess I was looking for. Sure enough, it melted beautifully into the hot soup and added the perfect flavor and texture.
This soup has already entered into my family’s regular dinnertime rotation. We love it with a roll, small sandwich or even half a quesadilla on the side. Put it on your menu this week and cozy up inside with a hot cup of soup!
Looking for more soupy inspiration? Check out these other taco soups and more ideas.
TIP: You can also use NEW VELVEETA Mini Blocks!