creamy taco soup recipe

The Best creamy taco soup recipe

This creamy taco soup recipe has been a staple in our household for years. I first discovered it on a food blog, and I was immediately drawn to its simplicity and flavor.

The combination of ground beef, tomatoes, and tortillas is a match made in heaven. My kids love it because it’s easy to customize with their favorite toppings, and my husband appreciates the hearty, comforting bowl of goodness it provides after a long day.

As for me, I love that it’s a one-pot wonder that can be ready in under an hour – perfect for those busy weeknights when we’re all scrambling to get dinner on the table. Plus, the leftovers are just as delicious the next day, making this recipe a true winner in my book.

But what really sets this recipe apart is the way it’s made with tender loving care – slow-cooked to perfection and filled with the rich flavors of cumin, chili powder, and smoked paprika. It’s a true delight for the senses, and I’m so glad I can share it with you all today.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

To store leftover creamy taco soup let it cool completely then transfer it to an airtight container. It will keep in the refrigerator for up to four days. When you are ready to reheat warm it on the stove over medium low heat stirring occasionally.

You can also reheat individual portions in the microwave for two to three minutes stirring halfway through. If the soup has thickened too much add a splash of chicken broth or milk to thin it back to your desired consistency. This soup is perfect for serving at family gatherings or casual get togethers.

I like to set up a toppings bar with shredded cheese, sour cream, diced onions, and tortilla chips so everyone can customize their bowl. It works well for game day parties, potlucks, or a cozy dinner at home. The creamy texture and bold taco flavors make it a crowd pleaser every time and I always get asked for the recipe.

❓ Frequently Asked Questions About Creamy Taco Soup

1. Can I make this creamy taco soup in a slow cooker?

Yes you can make this soup in a slow cooker. Brown the ground beef first then add it to the slow cooker with all the other ingredients except the cream cheese and heavy cream. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the softened cream cheese and heavy cream during the last 30 minutes of cooking until smooth.

2. How do I thicken the soup if it is too thin?

If your soup is too thin you can mix one tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup. Let it simmer for a few minutes until it thickens. Another option is to mash some of the beans with a fork and stir them back in which adds natural thickness.

3. Can I use a different type of meat?

Absolutely you can use ground turkey, ground chicken, or even shredded rotisserie chicken instead of ground beef. If you use ground turkey or chicken brown it the same way as the beef. For shredded chicken add it to the soup after the broth has simmered and just heat it through.

4. What toppings go well with creamy taco soup?

This soup is great with shredded cheddar cheese, sour cream, diced avocado, and fresh cilantro. Crushed tortilla chips add a nice crunch and a squeeze of lime juice brightens up the flavors. You can also add sliced jalapenos if you want more heat.

5. Can I freeze this soup for later?

Yes you can freeze this soup but it is best to leave out the cream cheese and heavy cream if you plan to freeze it. Add those fresh when you reheat the soup. Store the soup in an airtight container for up to three months. Thaw it in the refrigerator overnight and reheat on the stove stirring in the cream cheese and heavy cream at the end.

6. How can I make this soup dairy free?

To make this soup dairy free use a plant based cream cheese and coconut cream or a dairy free heavy cream alternative. Make sure your taco seasoning does not contain any dairy ingredients. The soup will still be creamy and flavorful with these substitutions.