Cheesy Mexican Chili

I tweaked my taco soup recipe and came up with a cheesy version! This is very versatile. You can really add whatever you like...switch the beans, take them out, add more corn, add more meat, more chiles. My local grocery store has it's own brand of cream soups and one of them is cream of poblano. If you can't find that just substitute it for a different cream soup. Warning: There is nacho cheese sauce in this chili. A whole can of it. Instead of real cheese, which would just make it stringy, or a block of Velveeta, I decided to try good ole' canned nacho cheese, and I really like how it turned out! You could substitute a different cheese if the can scares you.

Cheesy Mexican Chili

1 1/2 lbs ground beef

1 cup onion, diced

2 cups beef broth

1 (10 ounce) can cream of poblano soup (if you can't find this substitute cream of chicken, potato, or onion)

1 (15.5) oz can pinto beans, rinsed and drained

1 (15.25oz) can whole kernel corn, drained

2 (14.5) cans diced tomatoes with green chiles

1 (1.25oz) pkt taco seasoning 

1 tsp chili powder

1/2 tsp cumin

1 (15oz) can nacho cheese sauce

1 cup sour cream

Optional garnish: sour cream, shredded cheese, cilantro, green onion

1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a slow cooker.

2. Add the broth, cream soup, beans, corn, tomatoes, taco seasoning, chili powder, and cumin. Stir to combine. Cook on low for 6-8 hours.

3. 1 hour before serving, stir in the cheese sauce and sour cream and continue to cook on low until ready to serve.

Top with desired garnish and serve with cornbread or corn chips.