Creamy Beef Taco Soup Recipe

Ingredients:

2 pounds ground beef (80/20)

1 small onion (chopped)

1 bell pepper (chopped)

2 garlic cloves (minced)

24 oz beef broth

28 oz diced tomatoes (crushed tomatoes are fine too)

double recipe taco seasoning mix (or 2 store-bought packets)

4 ounces salsa

4 ounces softened cream cheese (light cream cheese may be used)

1 cup heavy cream (fat free half and half can also be used)

2 cup cheddar cheese

Instructions:

In an Instant Pot or soup pot, saute ground beef, onion, and bell pepper over medium-high heat until the beef is no longer pink.

Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Stir to combine.

INSTANT POT:

Set pot to high pressure – 2 minutes.

Once the cooking cycle is complete, allow pressure to release naturally.

STOVETOP:

Bring to a simmer, cover, and reduce heat to low. Continue to simmer for 30 minutes.

Add very soft cream cheese, heavy cream, and cheddar cheese to the pot.

Stir until the cheeses are melted, and the soup is blended.

Adjust seasoning, serve and garnish with your favorite taco toppings.

Enjoy!

Notes:

Try and use freshly grated cheese! Pre-grated cheese in packages is coated with cellulose (a wood pulp) that absorbs moisture and prevents sticking of the cheese. Unfortunately, this also keeps the cheese from melting properly.

Feel free to make some substitutions. Keep the onions for flavor, but feel free to add more veggies. Squash, zucchini, or even riced cauliflower taste great. Beans and corn are good too (if you’re not following a keto diet). Use ground chicken or ground turkey as a substitute for the beef too!

Nutrition Information:

YIELD: 8 SERVING SIZE: 1

Frequently Asked Questions:

How can I make this soup dairy-free?

To make this soup dairy-free, you can replace the cream cheese with a dairy-free alternative, use a dairy-free milk or cream substitute in place of the heavy cream, and opt for a dairy-free cheese or simply omit the cheese altogether.

Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker. First, brown the ground beef, onion, and bell pepper in a skillet, and then transfer the mixture to the slow cooker.

Add the garlic, beef broth, tomatoes, salsa, and taco seasoning, and cook on low for 6-8 hours or on high for 3-4 hours.

During the last 30 minutes of cooking, stir in the softened cream cheese, heavy cream, and cheddar cheese until everything is melted and well combined.

How can I thicken the Creamy Beef Taco Soup?

If you prefer a thicker soup, you can dissolve 1-2 tablespoons of cornstarch or flour in a small amount of cold water and stir it into the soup towards the end of the cooking process.

Allow the soup to simmer for a few more minutes to thicken.

How long will this soup keep in the refrigerator?

Creamy Beef Taco Soup can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat the soup on the stovetop or in the microwave before serving.

Can I make this soup vegetarian?

To make this soup vegetarian, you can replace the ground beef with a plant-based ground meat substitute or use cooked lentils or beans for added protein.

You would also need to replace the beef broth with vegetable broth.