Creamy Taco Dip Soup Recipe Has the Mexican Flavors We Love (25 Minutes, 7 Ingredients) by Donna John
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Taco. Soup. Dip. Three of my favorite words. Tacos, soup, creamy hot and cold taco dips and Mexican food are food groups to me. Combine them and you have an amazing soup for lunch of dinner. This easy creamy taco dip soup recipe has all the flavors of those tacos dips we love. And not only is this ground beef soup recipe absolutely delicious, it is one of the easiest soups I've ever made. And the soup is high in fiber and protein!
All you need for this creamy taco dip soup recipe is a pound of ground beef, onion, taco seasoning mix, cream cheese, cans of tomatoes and green chiles, beef broth and heavy cream. I add fresh cilantro, too, but I know people either love or hate this Mexican herb, so it's optional. The soup only needs about 20 minutes of cooking time, and prep is chopping an onion (and the cilantro is you use it).
I used Old El Paso Taco Seasoning, but you could make homemade taco seasoning for this Mexican soup recipe. The tortilla chips add crunch to this creamy soup, but they're also delicious when mixed with the soup. They get soft and give the soup a whole different texture. Crunchy or soft, you can't go wrong with the tortilla chips in this soup.
Top hot bowls of this creamy, cheesy taco soup with crunchy tortilla chips (gotta have chips with dip!) and whatever toppings you like on your taco soup. I like mine with chopped red onion, chopped avocado and more fresh cilantro. Other topping options are sliced jalapenos, sour cream, shredded Mexican cheese and chopped tomatoes.
Cuisine: Mexican / American / Tex-Mex
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 1 ounce (1 packet) taco seasoning mix
- 8 ounces cream cheese
- 20 ounces (2 cans) tomatoes with green chiles
- 2 cups beef broth
- 1 cup heavy cream
- fresh chopped cilantro (optional)
- tortilla chips (optional, but recommended)
Here's how to make it:
- Brown the ground beef and onion in a large soup pot.
- Add the taco seasoning and cream cheese. Cook over low heat until cheese is completely melted.
- Add the tomatoes, beef broth and heavy cream. (I did not drain the cans of tomatoes and green chiles.)
- Add fresh chopped cilantro, if using.
- Gently simmer, stirring often, about 15 minutes. (When stirring, be sure to get the bottom of the soup pot. Because of the cheese, it could stick depending on your pot. This is one of the very few recipes that I do not add salt and pepper to. )
- Ladle into bowls and top with tortilla chips and desired toppings.
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