Cheesy Taco Soup Recipe
This easy, Cheesy Taco Soup is a completely comforting, full-flavored soup that is made in one pot in under 30 minutes, then garnished with all your favorite taco fixins'!
Servings: 6 servings
Ingredients
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 red bell pepper , diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (4-ounce) can mild diced green chilies
- 1 cup salsa
- 1 (10-ounce) can mild enchilada sauce
- 6 cups chicken broth
- 1-2 cups water
- 4 ounces reduced-fat cream cheese, cubed and softened
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Pepper Jack cheese
Garnishes (optional)
- Avocado, sliced or diced
- Cilantro, chopped
- Green or red onions, chopped
- Lime, cut into wedges
- Sour cream or Mexican crema
- Tomatoes, diced
- Tortilla chips
- Additional shredded cheese
Instructions
- In a large soup pot or Dutch oven over medium heat, brown the meat with the onions until fully cooked.1 pound lean ground beef, 1 medium onion,
- Add all of the spices and seasonings, chopped bell pepper, and garlic, and stir well to combine.1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1 red bell pepper ,, 4 cloves garlic,
- Sprinkle the flour over the ground beef mixture and stir to combine, then continue to cook over medium heat, stirring constantly, for 2-3 minutes.1/4 cup all-purpose flour
- Stir in the kidney beans, black beans, green chilies, salsa, enchilada sauce, chicken broth, and 1 cup of water (additional water may be added later to thin soup to desired consistency). Bring to a boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally, until slightly thickened.1 (15-ounce) can kidney beans,, 1 (15-ounce) can black beans,, 1 (4-ounce) can mild diced green chilies, 1 cup salsa, 1 (10-ounce) can mild enchilada sauce, 6 cups chicken broth, 1-2 cups water
- Over low heat, stir in the cubed, softened cream cheese until completely melted.4 ounces reduced-fat cream cheese,
- Remove the soup from the heat, then stir in the cheddar and Pepper Jack cheeses until melted. Add additional water to thin the soup, if desired.1 cup freshly grated sharp cheddar cheese, 1 cup freshly grated Pepper Jack cheese
- Serve with any or all additional garnishes, although I almost never skip the diced tomatoes, onions, and cilantro, which add a great texture and flavor to the soup.Avocado,, Cilantro,, Green or red onions,, Lime,, Sour cream or Mexican crema, Tomatoes,, Tortilla chips, Additional shredded cheese
Notes
- Slow Cooker: You could also make this in the slow cooker by first browning the meat and onions, then adding them to the slow cooker with all the remaining ingredients except for the cream cheese and the Pepper Jack and cheddar cheeses. Cook on high heat for 3-4 hours, or on low for 6-8 hours, then stir in the cream cheese and other cheeses until melted as described in the recipe above before serving.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gradually on the stovetop or in the microwave.
- Freeze: Store in freezer-safe containers or in Ziploc bags in portions so you can reheat individual bowls of soup. Keep in the freezer for up to 3 months. Defrost overnight in the fridge, and reheat until piping hot.
Nutrition
Calories: 339kcal | Carbohydrates: 13g | Protein: 28g | Saturated Fat: 11g | Cholesterol: 93mg | Sodium: 1059mg | Fiber: 1g | Sugar: 4g
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