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.
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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.
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.
As Seen in This Recipe
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Mesquite Smoke Seasoning
$9.50 – $22.00 Select options This product has multiple variants. The options may be chosen on the product page
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.
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Latest Recipes From Cowboy Kent Rollins
Cheesy Taco Soup – Cowboy Kent Rollins
Ingredients
- 2 lbs. 80/20 ground beef
- 1 white onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon Kent’s Taco Seasoning or your favorite taco blend
- 1 tablespoon Kent’s Mesquite Seasoning or your favorite all-purpose seasoning
- 1 4 oz can diced green chiles
- 1 32 oz box beef broth
- 3 10 ounce cans Rotel diced tomatoes and green chiles
- 1 14 ounce can corn drained
- 1 14 ounce can black beans drained and rinsed
- 1 8 ounce block cream cheese softened and cut into chunks
Instructions
- Crumble the beef in a large cast iron skillet over medium-high heat. When the meat has browned about halfway, stir in the onion and garlic. Continue cooking until the onions have softened slightly and the meat has browned. Drain and discard any excess grease, if needed.
- Season with the Mesquite seasoning and taco seasoning. Stir in the green chiles. Continue cooking a 2 to 3 minutes to allow the flavors to incorporate, stirring occasionally.
- Meanwhile, in a stockpot, heat the beef broth over medium heat. Stir in the Rotel, corn and black beans and meat. When the mixture begins to simmer, stir in the cream cheese. Continue stirring until the cheese melts. Cook for about 5 minutes, stirring occasionally.