How to make taco soup thicker?

We used cream cheese to thicken this taco soup up. Option to use 4 ounces or up to 8 ounces depending on how thick you like your soup. Also, the longer you let the soup simmer on the stovetop (uncovered) the more liquid will steam off and create a thicker soup.

How to make creamy taco soup spicy?

The spice level of this soup can easily be adjusted. If you make it as written in the recipe card, it will taste very mild with just a touch of warm heat. To spice it up, feel free to keep some of the jalapeño seeds or add some hot sauce or a sprinkling of red pepper flakes.

Can creamy taco soup be made in a slow cooker?

Yes! You can easily make crockpot taco soup by cooking the ground beef with onion and garlic on the stove top and add it to the crock pot along with the other ingredients (except the cream cheese). Let it all cook on the low setting for 3-4 hours and add the cream cheese during the final 30 minutes.

Can I freeze taco soup?

Absolutely you can! We would recommend freezing the taco soup before adding the cream cheese, though. Typically, creamy dairy-based soups don't reheat very well. So if you plan to freeze it, stop after step 4, and let it cool. Place in a freezer-safe container, with room to expand, and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop. The cream cheese can be added during the reheating process.

Creamy Taco Soup

Description

Creamy Taco Soup – a seriously delicious homemade creamy taco soup recipe that is perfect for those cold weather months! Dinner is served!

Ingredients

Scale

1 pound ground beef (85/15)
1–2 packages taco seasoning
1 small yellow onion, diced
3 teaspoon garlic, minced
1 jalapeño, minced (remove membrane and seeds)
1 Anaheim pepper, minced
15oz can black beans, drained and rinsed
15oz can diced tomatoes with green chiles
15oz can corn, drained
4 cups chicken broth
zest of 1 lime
juice of 1/2 lime (more as-desired)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano leaves
4oz – 8oz cream cheese, softened (use 8oz for more creaminess)
Toppings: sour cream, cilantro, shredded cheese, avocado

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Instructions

Bring a large Dutch Oven to medium-high heat. Add ground beef and move around pan until fully cooked. Drain excess grease.
Add onion and garlic. Move around pan until onion softens, approx. 2-3 minutes.
Add jalapeno, anaheim pepper, 1 package taco seasoning, black beans, tomatoes with green chiles, corn, broth, lime zest, lime juice, salt, pepper, and oregano. Stir to combine.
Taste and add more taco seasoning (up to 1 more package) + the juice of the other half of lime + any additional salt. Everyone has different tastes, so adjust as desired.
Add cream cheese and stir on medium heat until it is fully melted and combined.
Cover and let simmer 10 minutes to let the flavors meld.
Serve with your choice of fresh cilantro, shredded cheese, sour cream, and avocado.

Notes

Storage: store taco soup leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl
Calories: 209
Sugar: 3.4 g
Sodium: 790.1 mg
Fat: 11.3 g
Carbohydrates: 14.6 g
Protein: 13.3 g
Cholesterol: 44.3 mg