Taco Soup
Howdy, folks! Thanks for stopping by the website. It's getting chilly outside and that means it is time for soup season. This taco soup recipe is one of Shannon and my favorites. It's easy on the pocketbook, takes about 30 minutes from start to finish, and it tastes wonderful.
We appreciate you sharing our food with your friends and family!
Use 80/20 Ground Chuck
Start by browning some 80/20 ground chuck. I like this ratio of fat to lean meat, because there will be a lot of flavor added from that 20% fat. Drain some of the fat, but leave a little for flavor. When the meat is about halfway cooked, add the minced garlic and white onion. Cook all together until the onion is translucent. Add the taco seasoning and diced green chiles and mix well.
When everything is well incorporated, remove from heat.
We appreciate you sharing our recipes with your friends and family!
Tip: If you're cooking outside and it's chilly, pre-heat your cast iron gradually. Cast iron does not like dramatic temperature changes.
Time to Bring Out the Stock Pot!
Get your favorite stock pot or large Dutch oven and add the beef broth. Add the corn, Rotel (undrained), and black beans. Bring to a simmer, and add the meat mixture. Add the mesquite and taco seasoning. Stir well and taste, adjusting seasonings as you prefer.
The Secret Ingredient
I like my soups to be a little thick, and the best way to do that with taco soup is to add about 8 ounces of cream cheese. Start by adding half of the cheese in, and stir until combined. Give the soup a taste, and decide whether you'd like the other half of the cream cheese in there. You can also use heavy cream, but you'll be missing out on some great flavor.
As Seen in This Recipe
As always, Shannon and I thank you for sharing our food! Please follow us on Facebook, Instagram, and subscribe to our YouTube channel. While you’re at it, sign up for our weekly e-mail newsletter for weekly recipes and exclusive discounts on merchandise in our store. We will never spam or share your information.
