Ingredients

The following ingredients have 6 Servings
  • 1 pound lean ground beef or turkey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk (divided (meaning you'll use 1 cup first and the other cup later))
  • 1 cup shredded Monterey Jack cheese
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1 (14.5-ounce) can diced tomatoes (undrained)
  • 1 (4-ounce) can diced green chiles
  • Chopped (fresh cilantro and taco toppings for serving (optional))

Instruction

  • In a 4- or 5-quart pot, cook the ground beef or turkey over medium to medium-high heat with the salt and pepper, breaking the meat into small pieces as it cooks. Once it is cooked through, drain any excess grease.
  • Add the onion powder, chili powder, cumin, garlic powder and oregano to the meat and cook for 1-2 minutes, stirring often.
  • Add the butter, scraping up any browned bits from the meat. Whisk in the flour and cook for a minute or so, whisking constantly, letting the mixture brown and bubble. Slowly whisk in 1 cup of the milk. Continue stirring while heating the mixture to a gentle simmer. Moderate the heat on the stove so the soup just bubbles but doesn't boil vigorously. Cook for 1-2 minutes to let it thicken slightly.
  • Add the black beans, diced tomatoes, green chiles, and remaining 1 cup milk. Simmer gently for 5-10 minutes. Add the cheese and stir until melted.
  • Serve with fresh cilantro (can also serve with crushed tortilla chips, sour cream, shredded cheese, olives, or whatever you like!).