Free Online Recipes

Sign Up login

Creamy Taco Soup Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Creamy Taco Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1 pound lean ground beef, optional add 1/2 pound breakfast sausage too
1/2 red bell pepper, chopped
2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies with juices
4 cups chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 tablespoon chili powder
1 (12 fluid ounce) can corn, drained
1 (15 fluid ounce) can black beans, drained & rinsed
1 (8 ounce) block of cream cheese
Salt & pepper to taste
Toppings (optional)- grated cheddar, avocado, cilantro, tortilla strips, etc.

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 (and breakfast sausage if using that) 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.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Creamy Taco Soup recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.