Taco Soup

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I love all things Mexican…well, American-ized Mexican 🙂  And this taco soup is yummy – it reminds me a queso dip, but in soup form, which is a good thing in my book.  I found it to be pretty darn spicy (and I used MILD Rotel tomatoes) but I am a wimp with spice.

And also, I know it’s August and I’m posting a soup recipe, but people, it’s been in the 60s overnight.  Unseasonably cold weather + football season upon us = soup for dinner.

Taco Soup

1 lb of ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon of cumin

1 teaspoon of chili powder

8 ounces of cream cheese

2 10 ounce cans of Rotel tomatoes

1 can of beef broth

3/4 – 1 cup of heavy cream

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Brown your ground beef and drain off the excess fat.  Add in the minced garlic and onion and cook until the onion is clear.  Add in your spices (cumin & chili powder) and let cook at minute.  In the meantime, cube your softened cream chess.  Add the cream cheese to the meat mixture and combine until the cream cheese has melted.

Once the cream cheese completely coats the meat mixture, add your 2 cans of Rotel, 1 can of beef broth, and 3/4-1 cup of heavy cream (depending on how creamy you like it).  Stir well, bring to a slow boil, and you’re done!

Enjoy!

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52 thoughts on “Taco Soup

  1. Just made this for dinner. So good!! But I agree. It was a bit spicy. I only put one can of rotel and I used a cup of cream hoping it would cut down on the heat. I think next time I might just use regular stewed tomatoes and taco seasoning.

  2. I made this with chicken breasts. Browned them a little after I had cooked onions and garlic, sprinkled with seasonings (I used 1 Tablespoon chili powder and heaping teaspoon cumin,,,seemed to be more in line with other recipes I have used), stirred in the cream cheese, then mild rotel and 3/4 c cream. After it had cooked a little bit, I removed the chicken and shredded it and added it back to the mixture. VERY good! I had thought about replacing the spices with taco seasoning…maybe next time when I have some ground beef! Thank you!

    (I wonder how it would be to serve with avocado slices…hmmm:)

    • Eating things like this I have lost 30 lbs in the last 9 months and feel more healthy than the rest of my 30 years of life…both cream cheese and cream are healthy fats and contain little sugar. I follow Trim Healthy Mama which still incorporates carbs, but I just don’t eat them much fat. About 2/3 of my meals are high fat and low carb…about 1/3 meals are high carbs (no more than 45 grams) and low fat (less than 5 grams)

  3. This was yummy. I used ground turkey and used half diced tomatoes and half rotel. It had just enough spice. I didn’t use a whole onion to save on some carbs. I put in garlic powder, onion powder and extra chili powder. It’s very flavorful and tastes like taco in a bowl.

  4. Just made this recipe and it was great! I used myfitnesspal to calculate carbs. It has 9 carbs per serving. (Based on 6 servings per recipe, about a regular sized cereal bowl full. Sorry I didn’t get a more accurate measurement.) I omitted the onion in mine, which brought the carb count down to 6 carbs per serving.

  5. What is a serving size??? You can substitute heavy cream with evap. Milk and Greek yogurt for cream cheese…. Just an idea

  6. This was great! I wasn’t worried about carbs so I added fresh cut corn and it gave it a sweetness and a crunchy texture. My family loved it!

  7. My fiance and I made this last night and it was delicious! We used seasoned taco meat because we had tacos the night before then just omitted the spices. We both love spicy foods so we used the Rotel we had on hand which was one can of original and one can of hot, it was perfect for us! We topped ours with crumbled tortilla chips (probably added some carbs there… oops!). We had plenty of leftover soup, so next time we eat it we’re going to add some black beans and corn to it to change it up a bit. Thanks for the awesome recipe!

  8. I found this a little bland as written, so I added some seasoning salt, salt, a can of black beans and corn. Very yummy! Great base recipe! Thanks!

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    • Yes, it can be made in a crock pot. I’ve been making it for years and always use a crock pot. Just brown the meat and throw all ingredients into the crock pot. It just needs to get warm but the longer you have to cook it, the better it gets when all the ingredients cook together. I’d say ideal time is 2 hours on high but 1 hour would be sufficient if you’re in a hurry. If you have time to leave it on low for 4-6 hours, even better. I also use sour cream instead of cream cheese because it gives it a little tang. So easy and so delicious!

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  11. Delicious! I cut the cream cheese in half and added a package of Queso Fresco (for a lower carb option). Added bell pepper and zucchini at the end. Was so good!! Thank you for sharing.

  12. I added green chilies, black beans, corn, “taco cheese”, and a whole lot of extra cumin and chili poweder. Turned out fabulous 😆

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