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It’s officially soup season!!! Y’all know how much I LOVE me some soup so this may or may not be my favorite time of the year…HA!! My usual Taco Soup is tomato based but I found a cream based recipe on Pinterest and just had to try it! I tweaked it a little and now it is perfect. I call this one Creamy Taco Soup, original I know, but trust me when I say it will blow your socks off! Plus it’s a one pot recipe and you just can’t beat that!!
When I say this recipe is cream based what I really mean is that is has cream cheese. And heavy whipping cream. YUM! Cream cheese in anything is my jam. The key to using cream cheese in the recipe (and any other soup recipe) is using it only when it’s at room temp. If it’s too cold it will take forever to melt and you are stuck stirring it forever and that makes for a sore arm. Not that I’m speaking from experience or anything….LOL!!
One of my favorite things about this soup is that there are so many different ways to top it! You can go traditional and do cheese or chips. I like to put my own spin on it and use blue tortilla chips. Not only do they add some color but I think they taste better than regular tortilla chips. The ones I used to top this soup are organic but to me they taste saltier? All I know is that they are so DAMN GOOD.
Also, in case you can’t tell I like to LOAD my soup down with chips. What can I say, I like a lot of crunch! I also like to top to with green onions. I could honestly eat green onions on everything. HA! Why do they taste so good??
The full recipe is below! I hope you enjoy it!!
Have you ever made Creamy Taco Soup??
- 1 lb ground beef
- 1 onion chopped
- 2 cloves garlic chopped
- 1 tbsp cumin
- 1 tsp chili powder
- 8 oz cream cheese
- 2 cans rotel
- 1 can beef broth
- 1 cup heavy whipping cream
- Brown ground beef, drain and set aside.
- In the same pan sauce onion until soft and add garlic in at the end. (You want the garlic to heat up but not burn.)
- Put meat back into the pot with onions and garlic and add cumin and chili powder to the mix and cook for about minute.
- Cube the cream cheese (at room temp) and add it to the mix slowly, making sure to mix it well so it's not clumpy.
- Once cream cheese is fully melted and mixed add in rotel, beef broth and heavy whipping cream.
- Bring to a boil and then simmer for 10-15 minutes.
This looks soooo good & easy! We’re finally getting some cooler weather in south Louisiana, so I am ready for soups and stews. Adding this to my menu plan! :-)
Kayli Schattner says
YUM! I love Taco Soup but this creamier version looks like something I could reallllly use in my life. I love soup season :) thanks for sharing!
Seriously… how do you always have the best DOABLE recipes? This sounds SO good. I’m a soup freak, too! I don’t eat meat, but I don’t mind the broth… I could easily just leave the beef out of this. YUM!
Amy @ Living N Learning says
Um yum! I’m on a soup kick lately as well thanks to the colder temperatures. Saving this one to try!
BTW in the picture of ingredients you have a bottle of something garlic…do you use that instead of actually chopping a garlic clove? Do you think I could used minced garlic that’s in a jar in place of chopping a garlic clove?
So, I made this for supper tonight, and guess what! It was AMAZING! We loved it! And it was so super easy!
tia bennett says
I put all of this in the crockpot this morning. I can’t wait to see how it turns out. Thanks!