I know it’s summer and all, but sometimes I just can’t help myself–I need soup! Cheri’s Creamy Southwestern Taco Soup is so SOUPER good (oh god, stab me) and full of delicious fat. Freezing it isn’t recommended, but it lasts refrigerated for at least three days (I’ve never been able to not eat it all by then) and gets spicier the longer it sits.
Some lovely darling already plugged the recipe into MFP, so I verified the math and the nutrition info is below (total recipe is 6 servings). It might be a little high-carb for some of you, but IIFYM, carry on!
|MFP Nutrition Info for Cheri’s Creamy Southwestern Taco Soup|
My favorite use for this recipe is to make a batch of this soup and use it for lunch for boyfriend and I for the first three days of the week. In times where I’ve made it for dinner, I’m likely to eat all three servings at once and then be STUFFED because it’s just so good. Ah, food. How I love thee.