Be sure to try my Chicken Enchiladas and Steak Fajitas next!
Taco Soup
I think that every recipe should have a Taco version of it. (As is evident by my Taco Casserole, Taco Salad, Taco Lasagna, Taco Pasta, and Taco Stuffed Peppers.) I will warn you though, it’s really hard to stop eating this soup. It starts with one little bite, and before you know it, your bowl is completely empty. You’ve been warned. Feel free to add in some frozen or canned corn, use diced peppers instead of jalapeno, different kinds of beans, etc. Make it your own! (And be sure to check out all of my soup recipes!)
How to Make It
See recipe card below for ingredient quantities and full instructions. See notes section of recipe card for Crock Pot instructions Cook and crumble the ground beef and onions in a large soup pot until cooked through. Add the jalapeno and garlic, and cook until softened. Add the butter, taco seasoning, hot sauce, oregano, mustard powder, and cayenne. Add the diced tomatoes and use liquid to “clean” the bottom and sides of the pot. This will give the soup more flavor. Add the enchilada sauce and black beans.
Add the beef and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 15 minutes.
Reduce heat to low. Add the sour cream and cream cheese to a small bowl and mix warm broth into it until combined, then add it to the soup. Remove from heat. Slowly sprinkle in the cheese, stirring continuously. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes well.
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Box Cheese Grater- Shred the cheese from a block for best results, it will melt and taste much better than packaged shredded cheese. 4.5 Quart Dutch Oven & Soup Ladle Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
