Creamy Taco Soup
I feel like I have been putting a lot of recipes with taco seasoning on here lately. Taco anything is my favorite. This wasn’t always the case. I was a picky eater as a kid. I didn’t like tacos, spaghetti or my mom’s chicken puff recipe (I am going to work on getting the chicken puff recipe on here soon, but I was hoping I could learn how to make my own puff pastry versus using crescent rolls). This creamy taco soup is awesome. My kids will even eat it. Usually they are not fans of soup in general, but they like this one.
I use my taco seasoning recipe in this soup. I am telling you, you really need to make a huge batch of taco seasoning. It keeps, pretty much, forever. This creamy taco soup is perfect garnish with some broken up tortilla chips, shredded cheese, and diced avocados or guacamole.
Note: Some of the links in this post are affiliate links. Four More Bites is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. See our full disclosure policy here.
Print
Creamy Taco Soup
- Total Time: 35 minutes
- Yield: 14 servings 1x
Description
Creamy taco soup is delicious and you can customize it to your liking. Make it spicier if you like or add whatever veggies you prefer. This soup is also freezer friendly.
Ingredients
- 2 pounds ground beef
- 1 medium onion, chopped
- 1/2 orange bell pepper, chopped
- 1/2 yellow pepper, chopped
- 4 cloves garlic, minced
- 1 (7oz) can green chilies, with juice
- 1 (16oz) jar salsa
- 4 cups chicken broth
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans black beans, with half the juice
- 1 splash hot sauce
- 1/3 cup taco seasoning
- 4 oz cream cheese, melted
- 1 cup plain Greek yogurt
Instructions
-
In a large pot, brown the hamburger. Once hamburger is cooked, drain off the grease.
-
Add in onions and peppers. Cooked until onions are translucent, about 5 minutes. Add in garlic and cook for another minute.
-
Add green chilies, salsa, 1 can of chicken broth, diced tomatoes, black beans, hot sauce and taco seasoning.
-
In a small bowl whisk together 1 can of chicken broth and the melted cream cheese. Whisk until smooth. Add this to the pot.
-
Simmer for 15 minutes.
-
Add plain Greek yogurt and stir. Remove the pot from the heat and serve immediately.
Notes
To Freeze: Let the soup cool completely. Pour into freezer bags and freeze flat in the freezer. I use quart freezer bags because my family doesn’t eat a whole gallon bag at one meal, but you can do whatever is best for your family. I find the best way freeze this soup is to pour it into a greased muffin tin and flash freeze it for 4 hours. Next pour hot water into a cookie sheet, about half full, then take the muffin tin out of the freezer and set it in the cookie sheet. Let it sit for 10 to 20 seconds, just long enough to make it possible to get the frozen soup cups out of the muffin tin. You do not want the soup to thaw out. Place frozen soup cups onto a parchment lined cookie sheet and flash freeze for 1 to 2 hours. Once fully frozen, put soup cups into a gallon freezer bag, remove all the air and freeze. This is great for my husband when he comes home for lunch because he can just take 2 or 3 muffin cups of soup out and thaw it in the microwave.
*Here is my favorite muffin tin. I have another kind but this one cleans easier and is more scratch resistant than my other one. I also have a 24 cup muffin tin, which is pretty nice to have when making a big batch of something, as long as you have space to store it.
When ready to prepare: If you used the freezer bag method, thaw in the fridge overnight and then reheat in a pot on the stove or in a bowl in the microwave. If you used the soup muffin cup method, take out as many cups as you need and thaw on the defrost setting on the microwave until heated through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
