Creamy Taco Soup Is The Tasty Twist Your Cinco De Mayo Celebration Needs Food

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CREAMY TACO SOUP



Creamy Taco Soup image

This creamy taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and you can dress it up with all your favorite toppings!

Provided by Natasha Bull

Categories     Soup

Time 30m

Number Of Ingredients 14

1 pound lean ground beef
1/2 red bell pepper (chopped)
2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 tablespoon chili powder
1 (12 fluid ounce) can corn (drained)
1 (15 fluid ounce) can black beans (drained & rinsed)
1 (8 ounce) block of cream cheese ((I used Philly))
Salt & pepper (to taste)
Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

Steps:

  • Take the cream cheese out of the fridge an hour or more prior to starting the recipe to let it soften up, or microwave it for 20-30 seconds.
  • Add the ground beef to a large soup pot over medium-high heat. Brown the beef, and if there's excess fat, spoon most of it out.
  • Add all the ingredients to the pot except for the cream cheese and salt & pepper.
  • Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. While the soup cooks, prep your toppings.
  • Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

Nutrition Facts : Calories 370 kcal, Carbohydrate 26 g, Protein 26 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 88 mg, Sodium 1131 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

CREAMY TACO SOUP (LOW CARB/KETO)



Creamy Taco Soup (Low Carb/Keto) image

Low carb and keto-friendly Creamy taco soup is warm and comforting. It's packed with veggies and topped with fresh avocado and lime juice and is the perfect way to enjoy tacos without the added carbs!

Provided by Layla

Categories     Dinner

Time 35m

Number Of Ingredients 10

1 lb ground beef (or turkey or chicken)
1 tbsp oil (of choice)
1 small onion (diced)
2-3 cloves garlic (minced)
1 small green bell pepper (diced (optional))
1 (10 oz) can Rotel tomatoes (or 1 large tomato, chopped)
1 (8 oz) pkg cream cheese (OR 1 cup heavy cream)
2 tablespoons taco seasoning (homemade or 1 packet)
Salt and pepper to taste
1 (14.5) oz can beef broth (1.5 cups)

Steps:

  • Add 1 tablespoon oil to a pot or large pot or dutch oven, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
  • Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
  • Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
  • Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.

Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 5 g, Protein 21 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 584 mg, Fiber 1 g, Sugar 2 g

CREAMY TACO SOUP



Creamy Taco Soup image

This is a quick and delicious creamy taco soup that is also very flexible. You can make it as spicy or as mild as you like. We like it served over corn tortilla chips, and topped with some shredded cheese and a dollop of sour cream. It's also low carb.

Provided by SandyR

Categories     Taco Soup

Time 55m

Yield 8

Number Of Ingredients 11

2 pounds ground beef
1 cup diced onion
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 (8 ounce) package cream cheese, softened and cut into pieces
4 cups beef broth
2 (14.5 ounce) cans diced tomatoes, undrained
1 (7 ounce) can chopped mild green chiles
½ cup heavy cream
1 teaspoon salt, or to taste

Steps:

  • Heat a large soup pot over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot pot until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease if necessary.
  • Stir in cumin and chili powder and cook for 2 to 3 minutes. Drop cream cheese pieces into the pot; mix well and cook until melted and no white chunks remain. Stir in beef broth, undrained diced tomatoes, green chiles, cream, and salt. Reduce heat to medium and cook until heated through, about 30 minutes, or longer if desired; do not allow to boil or curdling/separation may occur.

Nutrition Facts : Calories 438.1 calories, Carbohydrate 8.8 g, Cholesterol 120.8 mg, Fat 33.6 g, Fiber 1.9 g, Protein 24.1 g, SaturatedFat 16.7 g, Sodium 1298.4 mg, Sugar 4.3 g

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