Creamy Taco Soup
1½lbs ground beef 1 large onion, diced 1 or 2 10oz cans diced tomatoes and green chilies, depending on how much spice you want 1 10oz can chili without beans 1 12oz pkg. frozen corn 1lb Velveeta Queso Blanco, cubed Salt, pepper and garlic powder to taste 2 cups sour cream, divided ½ cup heavy cream, up to 1 cup if you want it creamier In Dutch oven or soup pot, cook beef and onion over medium heat until meat is no longer pink and drain excess grease. Add corn, tomatoes, chili, and seasonings. Heat until corn is no longer frozen, about 3 minutes. Add cheese. Reduce heat to low and cook and stir until cheese is melted. Stir in 1 cup sour cream and heavy cream and heat through, about 5 minutes. Garnish with remaining sour cream and shredded cheese if desired.
