Cheese taco soup is all the best stuff about tacos in a satisfying soup! This easy 20 minute soup has ground beef, beans, and CHEESE. Make it mild or spicy.
I have a love affair with tacos that has been going strong for a LONG time. Last night about 11pm I casually suggested to my husband that we wake up three toddlers and take them to the 24 hour taco place across town! These were toddlers that had been asleep for a few hours, were totally wiped at bedtime and two of them are not even ours!
Jonathan tactfully suggested that it might not be the best idea and offered me snuggles instead. If I have a weakness besides tacos it is being held by that man! But seriously if he had taken the bait I would have woken those kids up and taken them out for tacos in the middle of the night! I know, I’m a bit crazy but I’m a mom – just comes with the territory…
Fall in Boise slammed into us with all the grace of an elephant! One day it was heat wave summer and the next day it was late fall – cold, rainy, windy and thunderstorms! I was pretty tired of summer but the shift was pretty crazy.
As the weather shifted I went into full soup mode! This cheese taco soup is one of our new favorites. It is creamy and filling and has that thick, comforting feel to it. I love mine topped with cheese, sour cream, avocado, and cilantro. Sometimes I use tortilla chips for edible spoons and last week I even used leftover soup as a topping for nachos!
Tools In This Post: One of my almost daily dinner tricks is to use this handy tool for dicing. Onions, tomatoes, bell pepper, jalapeno peppers – they all come out evenly and perfectly sized in a snap. The tool rinses out easily and I save a ton of time cutting up food for meals like soup, salsa and stir fry. If you cook much, this is a worthwhile investment.
And….Guacamole! Because sometimes you just need the good stuff! I have the best tips to make it ahead and keep it from browning.
Cheese Taco Soup
- 1 large yellow onion diced
- 2 jalapeno peppers or one green bell pepper seeded and diced
- ½ cup water
- Oil for frying
- 1/8 tsp. salt
- 4 cups of beef broth I make mine with Better than Bullion and water
- 2 cups of frozen corn
- 1 can of pinto beans drained
- 1 can of original or mild Ro-Tel diced tomatoes and green chilies 10oz
- 2 lbs ground beef 12% fat or less
- 2 packets taco seasoning or ½ cup from the Costco canister
- 12 oz shredded Mexican cheese or cheddar
- 1 cup heavy cream
- ¼ cup flour
- Serve with your favorite toppings such as: tortilla chips black olives, diced avocado, green onions, diced fresh tomatoes, salsa, sour cream, or minced cilantro.
- Serve with your favorite toppings such as: tortilla chips, black olives, diced avocado, green onions, diced fresh tomatoes, salsa, sour cream, or minced cilantro.
- In a large frying pan over medium-high heat fry the onion and peppers with a few drizzles of oil. As veggies start to sizzle add the water and salt. Continue to fry stirring frequently until the veggies are tender and starting to brown lightly.
- Meanwhile in a large soup pot combine beef broth, corn, Ro-Tel (with all the juice), and beans. Stir and bring to a boil over medium heat. Add the veggies when they are tender.
- In a large frying pan over medium-heat brown the hamburger. I like to add all the fat and juices with the hamburger but you can choose to drain. Add the taco seasoning. Stir until mixed. Add the meat and shredded cheese to the large soup pot and stir to combine.
- Measure the cream into a glass measuring cup. Microwave it for 30 seconds. Whisk in the flour until no lumps remain.
- Stir the cream / flour mixture into the pot of soup and continue to cook over medium heat for five minutes.
- Serve with your favorite taco fixings!