Creamy Taco Soup
This flavorful creamy taco soup is made with ground beef, bell pepper, onion, Rotel, and cream cheese. Don't forget to add your favorite toppings!
Servings: 4
Ingredients
- 1 tablespoon avocado oil
- 1 lb. 85% ground beef
- 1 large green bell pepper diced
- ½ yellow onion diced
- ¼ cup taco seasoning
- 10 oz. can Rotel original
- 3 cups beef broth
- 10 oz. bag frozen corn
- 8 oz. cream cheese
- 1 cup shredded cheddar cheese
Optional Toppings
- Sour cream
- Avocado
- Fresh cilantro
Instructions
- Add avocado oil to a Dutch oven and heat over medium/high heat. When the oil is fragrant, add the ground beef and cook for 3-4 minutes.
- Add the peppers and onions and cook for an additional 3-4 minutes. Then, add the taco seasoning, Rotel, beef broth, and frozen corn to the pot and stir. Bring to a boil and then reduce to a simmer. Cover and cook for 20 minutes.
- Add the cream cheese into the pot and mix until it is completely melted in.
- Serve with ¼ cup of cheddar cheese in each bowl + any of your other favorite taco fixings.
Video
Notes
- This is a one-pan dish. This soup can be served as is or topped with any combination of your favorite taco toppings.
- If you have leftovers, they will separate in the refrigerator. A quick stir before/after reheating will resolve that.
Nutrition
Calories: 734kcal | Carbohydrates: 34g | Protein: 41g | Fat: 50g | Fiber: 6g | Sugar: 8g