taco soup
It’s fall and of course I crave soup. I wanted a cream soup but also wanted Mexican. This was the result.
No Image
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
4 to 6
Ingredients
- 1 pound ground beef
- 1/2 onion, chopped
- 1 clove garlic, crushed
- 1 rib celery, chopped
- 1/2 teaspoon each coriander, cumin, oregano, chili powder
- 1 can rotel
- 1 small can chopped green chilies
- 3 cups water
- 1 tablespoon beef bullion
- pepper
- 1 can corn, drained
- 1 can white beans, drained
- 3 ounces cream cheese
- 1/2 cup cream
- 2 slices american cheese
How To Make taco soup
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Step 1Brown beef in soup pan.
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Step 2Add onion, garlic, celery and sauté lightly
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Step 3Add rotel, water, bullion, green chilies, pepper and spices. The bullion is salty so I don’t add any salt now, only after taste testing at the end. Cover and simmer for 30 minutes.
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Step 4Add corn and beans and heat through. Stir in cheeses and heat until melted.
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Step 5Serve as is or garnish with diced avocado, crushed tortillas or grated cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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