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Recipe for Taco Soup

  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. 
Course Soup
Cuisine Mexican
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 large onion, chopped
  • 1 tsp EACH chili powder, ground cumin
  • 1/2 tsp EACH salt, dried oregano, smoked paprika
  • 1/4 teaspoon pepper
  • 1 red bell pepper, chopped
  • 4 garlic cloves minced
  • 1/4 cup flour
  • 1 15 oz. can kidney beans rinsed and drained
  • 1 15 oz. can black beans rinsed and drained
  • 1 15 oz. can sweet corn rinsed and drained
  • 1 4 oz. can mild diced green chilies
  • 1 cup mild salsa (or medium for heat)
  • 1 10 oz. can mild enchilada sauce
  • 5 cups reduced sodium chicken broth

Add later:

Garnish (Pick your Favs!)

  • tortilla chips or Fritos
  • sour cream
  • tomatoes
  • lettuce
  • avocados/guacamole
  • hot sauce to taste
  • fresh cilantro

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.

Video

Notes

  • 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.

Crockpot Taco Soup

1. 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.