CREAMY TACO SOUP

This started out as me throwing things together because I didn’t want to go to the store, and ended up a staple in our rotation.

One pot, ingredients on hand, delicious and so easy. Perfect weeknight dinner.

Y’all let me know what you think!

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CREAMY TACO SOUP

Author: Sandy Margritz - Midwest Southerner

Prep time: 10 MinCooking time: 30 MinTotal time: 40 Min

A creamy taco soup made with heavy cream instead of cream cheese. One pot, pantry ingredients, and about 45 minutes from start to bowl.

Ingredients

• 1 – 1.5 lbs Ground Beef
• 1 Medium Yellow Onion (diced)
• 1 Red Bell Pepper (Diced)
• 2 Packets Taco Seasoning (We like Siete or McCormick's)
• 1 can Rotel
• 1 can Black Beans (rinsed and drained)
• 1 10oz bag Frozen Corn
• 3 cans Chicken Broth
• 8 oz Heavy Cream
• Toppings - Garnish with your favorite taco toppings! Avocado, jalapeños, cilantro, shredded cheese, tortilla chips, etc.

Instructions

1. In large pot brown ground beef and drain fat.
2. Add diced onions and cook for 2-3 minutes.
3. Then add taco seasoning and cook into meat for a few minutes.
4. Add all ingredients EXCEPT the heavy cream.
5. Let simmer for 20-30 minutes.
6. Turn off heat and stir in cream when ready to serve.
7. Garnish with your favorite taco toppings! Avocado, jalapeños, cilantro, shredded cheese, tortilla chips, etc.

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