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Creamy Beef Taco Soup

This creamy taco soup is low carb and trim healthy mama s

This soup is so easy to make. It is full of flavor and healthy ingredients. I even his cauliflower in it and no one knew. The men in the house all had 2 big bowls. As the weather turns cooler soup is often on the menu. Finding soups my family loves is often a chore. My oldest son doesn’t mince words when it comes to food, he said this was really good. I will take that as a huge compliment.

This taco soup is rich, creamy, and dreamy.

Okay, maybe not exactly dreamy, but delicious. I have a few taco soups on here but I wanted on that didn’t have beans and plenty of nutrition. It is also made in the crockpot! Get all of your ingredients in the crockpot in the morning, let it cook all day, and have a hot and filling soup for dinner. Your house will smell amazing.

Here are a few tips that might help

You don’t have to brown the bell pepper before adding, especially if you like a little bite to your bell pepper. I don’t care for bell peppers in more of a raw state. The cauliflower isn’t necessary but I was able to hide it in the soup for extra nutrition. I didn’t have my regular bag of frozen cauliflower so I used riced cauliflower and cooked in the microwave. The recipe calls for 4 oz reduced fat cream cheese, you can use full fat if you desire. It will taste amazuing any way you make it.

Creamy Taco Soup

Course Main Course, Soup
Cuisine Mexican

Ingredients

  • 1 Lb Hamburger
  • 1 M-L Onion, diced
  • 1 M-L Bell Pepper, diced
  • 2, 10 oz Cans of Diced Tomatoes with Green Chilies
  • 7 oz Can of Green Chilies
  • 3 T Tomato Paste
  • Frozen Cauliflower, either riced or florets
  • 1 Package of Taco Seasoning, or DIY equivalent
  • 4 C Beef Broth, you can add more if you want your soup a bit more soupy
  • 1/4 C Heavy Cream

Soup Toppings: Cilantro, avocado, cheese, sour cream, green onions. jalapenos, salsa, lime wedges, diced tomatoes, guacamole,

    Instructions

    • Brown Hamburger meat and diced onion over medium heat.
    • Add garlic and cook for a couple more minutes. Add the diced bell pepper.
    • I cooked the mixture until the bell peppers are pretty soft.
    • Add seasonings, diced tomatoes with green chilies, and green chilies.
    • Add the tomato paste and stir to combine.
    • Pour this mixture into your crockpot and add the beef broth. Stir. Put the lid on top and cook on low for 6 hours.
    • Add cooked cauliflower to a blender.
    • Carefully remove some of the broth, about a cup or so. Blend until everything is smooth.
    • Add cream cheese to the soup. The cream cheese needs to be in chunks or pieces so it will melt better. Add heavy cream and the contents of the blender. Stir and taste. Add more seasonings if you think it needs it.
    • Serve hot with desired toppings.

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