Taco Soup with Beef Recipe

Cozy up with a warm bowl of this Creamy Beef Taco Soup — perfect for the winter months.

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 452kcal

Set a Dutch oven or other heavy bottomed soup pot over medium heat. Add the ground beef and cook, breaking it up with a spatula, until the beef is browned, about 6 minutes.
Add the onion and bell pepper and saute until softened, another 5 or so minutes. If there is a lot of excess grease, drain all but one tablespoon off. Otherwise, continue on with the recipe.
Stir in the cream cheese until melted, then season with the taco seasoning.
Stir in the diced tomatoes, green chilies, and beef broth. Bring to a low simmer and simmer for 5 or so minutes or until heated through.
Stir in the cheese until just melted, then turn off the heat. Sprinkle with cilantro and a squeeze of lime juice, reserving some of each for toppings.
Serve the soup with avocado, radish, tortilla strips, cheese, more cilantro and lime, and a dollop of sour cream, if desired.

For a spicier version, saute a seeded jalapeno with the bell pepper and onion, or top the soup with fresh sliced jalapeno.
Soup keeps for 5 days in the fridge.
Be sure to look for gluten free beef broth if you need it to be gluten free.
The soup thickens as it sets. If you prefer it to be thick, almost like queso, use 1 ½ cups of beef broth. For a thinner soup, add 2 or even 2 ½ cups.

Course Main Course

Cuisine American, Mexican

Keyword cream cheese taco soup, creamy beef taco soup, creamy taco soup, keto taco soup, taco soup with beef