Creamy Taco Soup

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Hey all…it’s been a long time since I actually created a blog post for you.  Over the past year I turned to posting my recipes on Instagram.  That format is much quicker and simpler than blogging about recipes.

However, last night I posted a video of the Creamy Taco Soup that I prepared for a football game viewing party.  I had many requests for the recipe.  I thought it was already on my website and asked people to look it up there.

But thanks to a few good friends they let me know that is was nowhere to be found at masters-foodie.com.  I assumed it was one I had included because I’ve been making versions of this soup/stew for about 10 years.

One of my colleagues at work shared the original recipe with me.  While it was good, I like a bit more spice as well as prefer to use my own spice blends (rather than prepackaged ones).  So this is my tried and true recipe to feed a crowd on a cold winters day.

It is what I refer to as a DUMP recipe.  You just dump a bunch of things into your slow cooker and 4 hours later it’s time to eat.  You can also start it on low and leave it for a full day while you’re off to work, errands or whatever.  It also freezes well.

Creamy Taco Soup

Belinda Masters (adapted from Cindy Barnes)
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Prep Time 20 minutes
Cook Time 4 hours
Course Soup
Cuisine Mexican
Servings 10

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound ground chuck
  • 1 8 ounce cream cheese, cubed
  • 3 chipotle chili peppers in adobo sauce, chopped
  • 3 serrano chili peppers sliced thin
  • 1 can rotel
  • 1 can diced tomatoes
  • 1 can black beans, do not drain
  • 1 can kidney beans, do not drain
  • 1 can white beans, do not drain
  • 1 can corn, do not drain
  • 1/2 packet Hidden Valley ranch salad dressing mix
  • 1/2 packet Taco seasoning (or make up your own like I do below)

My taco seasoning

  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano flakes
  • 1 teaspoon paprika
  • 1 tablespoon chili powder (I like chipotle chili powder)
  • 1 teaspoon garlic powder

Instructions
 

  • Brown ground beef in skillet over medium heat
  • In a slow cooker, add cooked ground beef and all ingredients
  • Gently stir to mix everything together and distribute chunks of cream cheese throughout
  • Set slow cooker to HIGH for 2 hours
  • Stir taco soup and lower heat to LOW for another 2 hours
  • Taste soup and adjust spices if needed. Turn slow cooker to WARM setting.

TOPPINGS FOR SOUP

  • Top soup with the following: Freshly chopped cilantro, sour cream, freshly squeezed lime juice, shredded cheese, additional hot sauce, crumbled tortilla chips.
Keyword Taco, Soup, Beans, Chipotle, Peppers, Creamcheese
Tried this recipe?Let us know how it was!

For those of you watching your sodium intake…this might not be the best for you.  I did choose only low sodium canned beans whenever possible…but since you don’t drain and rinse them…well…

Not to toot my horn too much…but this recipe won first place in an office contest many moons ago.  Best “non traditional” chili category.  It’s creamy, spicy and full of amazing flavor.  Even people not fond of beans end up loving this version.

So next time you need to feed a crowd or take a dish to a pot lock gathering…this recipe can’t be beat!