Taco Soup

    yield: 8 servings
    prep time: 10 minutes
    cook time: 1 hour, 15 minutes

    For years, I made taco soup with corn and pinto beans. Honestly, we don’t even miss them in this flavorful alternative! This has been a very popular recipe among the people I’ve shared it with.

    • 2 pounds ground beef
    • ½ cup diced onions
    • 2 cloves garlic, minced
    • 1 (8-ounce) package cream cheese, cubed
    • 2 (14-ounce) cans petite diced tomatoes
    • 1 (15-ounce) can tomato sauce
    • 1 (4-ounce) can diced green chilies
    • 4 cups vegetable broth
    • 2 tablespoons ground cumin
    • 1 tablespoon chili powder
    • Salt and ground black pepper

    FOR GARNISH (optional):

    • Sour cream
    • Shredded cheddar cheese
    • Sliced avocado
    • Fresh cilantro

    1. Cook the ground beef, onions, and garlic in a stockpot over medium heat, crumbling the meat with a large spoon as it cooks, until the meat is browned, about 10 minutes. Drain the fat, if necessary.

    2. Add the cream cheese to the pot. Continue cooking and stirring until the cream cheese is melted and blended with the meat mixture.

    3. Stir in the tomatoes, tomato sauce, chilies, broth, cumin, and chili powder. Bring to a boil, then reduce the heat to low and simmer for 1 hour to allow the flavors to come together.

    4. Season to taste with salt and pepper. Serve garnished with sour cream, cheddar cheese, avocado slices, and/or cilantro, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.