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Creamy Taco Soup

Course Main Course, Soup
Cuisine Mexican

Ingredients

  • 1 Lb Hamburger
  • 1 M-L Onion, diced
  • 1 T Minced Garlic
  • 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
  • 8 oz Block reduced fat cream cheese
  • 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.