This Taco Soup is one of my favorite soups these days. Quick and easy to make and so delicious. I usually make a full pot and leave the extra for lunch the next day. What also makes this soup so good is all the “fixings” I have with it. Avocado, shredded cheese, sour cream, tortilla chips. Yum, this soup is so good, it warms your heart!!
PREP TIME | COOKING TIME | TOTAL TIME |
---|---|---|
20 minutes | 40 minutes | 60 minutes |
YIELD: 4-6 Servings
Ingredients
- 3 tbsp olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 lb lean ground meat
- 2 tsp salt
- 2 tsp paprika
- 1 tsp oregano (optional)
- 1 tsp chili powder — if you want it hotter, use more chili powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 8 oz cream cheese
- large (28 oz) can diced tomatoes
- 32 oz heavy cream — you can substitute this with coconut milk/cream
- 1 green bell pepper, diced
For fixings
- Shredded cheese
- Sour cream
- Diced avocado
- Tortilla chips
How to Make It
- Heat a large heavy pot to medium high
- Add oil, onions and garlic and cook until onion is translucent, 5-6 minutes
- Combine the spices and add together with the onion mix
- Add the ground meat and cook for 4-5 minutes
- Add in the cream cheese and blend it all together
- Add the diced tomatoes and cream and bring up to a boil
- Lower the heat and let simmer for 15-20 minutes, add the bell pepper and let simmer for another 5 minutes
- Add salt and pepper to taste, and if the soup is too thick you can add water for the desired consistency
- Once in the soup bowl, add your favorite “fixings” to complete this soup