Creamy Southwestern Chowder

1. 1

   In a large pot, brown the ground beef over medium heat, adding the chopped green onions when meat is *almost* completely browned. Drain grease off of the cooked meat and sprinkle the contents of a taco seasoning packet over the meat mixture. Stir well.

2. 2

   Pour beef broth into the mixture; stir in the Ro-Tel and canned corn. Allow to simmer for 5 minutes over medium heat before reducing heat to LOW. Add milk and cream cheese, stirring constantly until cheese is completely melted into the mixture.

3. 3

   (Never add dairy products to a rolling boil - they can easily separate, curdle and turn the soup grainy. Always reduce heat just before lacing with any creamy ingredients.)

4. 4

   Remove from heat and serve immediately. Colby cheese or additional chopped green onions make a nice garnish. Round taco chips are great for dipping.

5. 5

   Note: For a milder version of this spicy soup, you can drain the Ro-Tel and replace the can liquid with water, or just use diced tomatoes instead.

* Per serving · 4 servings · Values may vary.

No additional tips available.