Recipe for Taco Soup
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Recipe for Taco Soup
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You haven’t had Taco Soup until you try this CHEESY, creamy Taco Soup version! It's the ultimate comforting, hearty soup that readers call, "wonderful," "a hit," "fantastic," and "LOVED" thanks to a flavorful broth infused with salsa, green chilies, enchilada sauce and cheese! This 30 minute, ONE POT recipe is a dump-and-simmer dinner perfect for weeknight dinners or is easy to double or triple for crowds.
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1/2 onion large, chopped
- 1 tsp EACH chili powder
- 1 tsp EACH ground cumin
- 1/2 tsp EACH salt dried oregano
- 1/2 tsp EACH oregano
- 1/2 tsp EACH smoked paprika
- 1/4 teaspoon black pepper
- 1 red bell pepper chopped
- 4 garlic minced, cloves
- 1/4 cup flour
- 1 oz. can Kidney Beans rinsed and drained
- 1 oz. can black beans rinsed and drained
- 1 oz. can sweet corn rinsed and drained
- 1 oz. can green chilies mild, diced
- 1 cup mild salsa (or medium for heat)
- 1 oz. can mild enchilada sauce
- 5 cups chicken broth reduced sodium
Add later:
- 1 cup cheddar cheese freshly shredded, sharp
- 1 cup pepper jack cheese freshly shredded
- 4 oz. cream cheese cubed, very soft
Garnish (Pick your Favs!)
- tortilla chips or Fritos
- sour cream
- tomato
- lettuce
- avocado or guacamole
- hot sauce to taste
- cilantro fresh
Instructions
- Brown Beef: Heat 1 tablespoon olive oil over medium heat in a large Dutch oven or soup pot. Brown the meat with onions until meat is cooked. Add all spices/seasonings and cook for 1 minute.
- Add Flour: Add red bell pepper and garlic. Sprinkle in flour and cook, stirring constantly for 3 minutes.
- Add Remaining Ingredients: Stir in kidney beans, black beans, corn, green chilies, salsa, enchilada sauce and chicken broth. Bring to boil then reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until slightly thickened.
- Add Cheeses: Reduce heat to low and stir in cream cheese until melted, followed by pepper Jack and cheddar cheese until melted. Add milk to thin to desired consistency if desired. Season with additional salt/pepper/hot sauce to taste.
- Toppings: Serve with tortilla chips/Fritos and additional garnishes as desired.
Notes
- Follow step 1 and 2 in which you brown the beef with onions, add spices/seasonings, red bell pepper and garlic and cook with flour for 3 minutes.2. Transfer beef mixture to lightly greased slow cooker followed by all remaining ingredients up to the cheeses.3. Cook on LOW for 4-6 hours.4. Add very soft cream cheese and stir/whisk until melted, followed by pepper jack and cheddar cheese until melted. Add milk to thin to desired consistency if desired. Season with additional salt/pepper/hot sauce to taste.5. Serve with desired toppings.
- Salsa: If you like spicy, heat it up with medium salsa! I use medium Kirkland brand salsa from Costco.
- Make Ahead: Once prepared, you can keep soup warm in your slow cooker until ready to serve if desired.
- Storage: Taco Soup tastes even better the next day! It will last in the refrigerator for up to 5 days in an airtight container. You may need to add a little water to the soup when reheating.
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