Cream Cheese Taco Soup. This is the best taco soup I have ever eaten! Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted.
Add the ground beef to a large soup pot over medium-high heat.
Brown the beef and drain the fat.
Add all the ingredients except for the cream cheese and salt & pepper.
You can have Cream Cheese Taco Soup using 9 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Cream Cheese Taco Soup
- You need 1 lb of Ground Beef.
- You need 1 can of Rotel.
- Prepare 1 can of Kidney Beans drained.
- Prepare 1 can of Corn.
- It's 1 can of Diced Tomatoes.
- It's 1 envelope of Taco Seasoning.
- Prepare 1 envelope of Dry Ranch Mix.
- You need 8 oz of Cream Cheese.
- You need 1 3/4 cup of Water.
HOW LONG DOES TACO SOUP LAST? In a large pot over medium high heat add the ground beef. Cook and crumble until no longer pink and drain the grease. Add the diced tomatoes, corn, kidney beans, black beans, olives, taco seasoning packet, and beef broth.
Cream Cheese Taco Soup instructions
- Brown ground beef and season as desired. I use onion and garlic powder, black pepper, red pepper flakes and salt. Then drain..
- Add kidney beans, corn, rotel and tomatoes along with water to the pot containing the ground beef. Mix well..
- Add taco seasoning and ranch mix. Mix well..
- Bring to a strong rolling boil and add cream cheese in chunks to the pot..
- Boil and mix continuously until cream cheese is completely melted.
- Serve with desired toppings and enjoy!!!.
Add in the Velveeta cheese OR the shredded cheddar cheese. Stir in broth, diced tomatoes, heavy cream, and salt. When it comes time to serve Creamy Slow Cooker Taco Soup all you need to do is add put it in a bowl and top it with sour cream (more creaminess), cheese, and corn chips. You can get as carried away as you want and add chopped cilantro, avocados, diced tomatoes, sliced olives, and green onions! You decide how carried away you want to get!
