🧀🌮 Cheesy Taco Soup

📝 Ingredients (Serves 6)

🥩 Base

• 1 lb ground beef (or ground turkey)

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 packet taco seasoning (or 2 tbsp homemade)

• 1 tsp cumin

• ½ tsp smoked paprika

🥫 Add-Ins

• 1 can (15 oz) diced tomatoes (with juice)

• 1 can (10 oz) Rotel (diced tomatoes with green chilies)

• 1 can (15 oz) black beans, drained & rinsed

• 1 cup corn (optional)

• 3 cups beef broth

🧀 Creamy Finish

• 4 oz cream cheese, softened

• 1 cup shredded cheddar cheese

• ½ cup heavy cream (or half-and-half)

👩‍🍳 Instructions

1️⃣ Brown the Meat

In a large pot over medium heat:

• Cook ground beef until browned.

• Add onion and cook 3–4 minutes.

• Stir in garlic and cook 30 seconds.

• Drain excess grease if needed.

2️⃣ Season

Stir in taco seasoning, cumin, and paprika.

3️⃣ Add Liquids & Simmer

Add:

• Diced tomatoes

• Rotel

• Black beans

• Corn

• Beef broth

Bring to a boil, then reduce heat and simmer 15–20 minutes.

4️⃣ Make It Cheesy

• Stir in cream cheese until melted.

• Add heavy cream.

• Mix in shredded cheddar.

• Simmer 5 more minutes until thick and creamy.

5️⃣ Serve & Top

Top with:

• Sour cream

• Avocado slices

• Jalapeños

• Cilantro

• Crushed tortilla chips

🔥 Variations

• 🥑 Low-Carb Version: Skip beans and corn.

• 🐔 Use shredded rotisserie chicken instead of beef.

• 🌶 Extra spicy: Add diced jalapeño or chipotle peppers.

• 🥣 Slow Cooker: Brown meat first, then cook on low 4–6 hours.

❓ Q & A

Q1: Can I freeze it?

Yes! Freeze up to 3 months. Stir well when reheating.

Q2: Can I make it dairy-free?

Skip cream cheese & cheddar; use coconut cream for richness.

Q3: Too thick?

Add more broth until desired consistency.

Q4: Too thin?

Simmer longer or add a small cornstarch slurry.

Q5: How long does it last?

Refrigerate up to 4 days in airtight container.