Best Creamy Southwestern Taco Soup Recipe 445 Recipes

CREAMY TACO SOUP

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.

CREAMY KETO TACO SOUP WITH GROUND BEEF

Steps:

• Combine ground beef with onion and garlic in a large soup pot over medium-high heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cumin and chili powder; cook 2 minutes more.
• Drop cream cheese into the pot by bits and mash it into the beef with a big spoon until no white spots remain, 3 to 5 minutes. Stir in broth, diced tomatoes, heavy cream, and salt. Cook until heated through, about 10 minutes more.

CREAMY SOUTHWESTERN TACO SOUP RECIPE - (4.4/5)

Steps:

• In a large soup pot, brown the ground beef with the onion, bell pepper and garlic; drain well. Add the spices and cook a couple minutes. Drop the block of cream cheese into the meat. With the back of a wooden spoon, smash it into the meat until no bits of white remain. Add the Ro-tel, broth and heavy cream and mix well. Simmer for 30 minutes.

CHERI'S CREAMY SOUTHWESTERN TACO SOUP

Steps:

• In a large soup pot, brown the ground beef with the onion and garlic; drain.
• Add the spices and cook a couple minutes.
• Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain.
• Stir in remaining ingredients and heat through.

CREAMY TACO SOUP

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.

SLOW COOKER CREAMY CHICKEN TACO SOUP

Steps:

• Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
• Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.
• Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.
• Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.