Description
The perfect easy weeknight recipe. With ground beef, onions, peppers, taco seasonings, cream, and cheeses, your whole family will LOVE this creamy beef taco soup.
Ingredients
Scale
- 2 pounds ground beef (80/20)
- 1 small onion (chopped)
- 1 bell pepper (chopped)
- 2 garlic cloves (minced)
- 24 ounces beef broth
- 28 ounces diced tomatoes
- double recipe taco seasoning mix (or 2 store-bought packets)
- 4 ounces salsa
- 4 ounces softened cream cheese
- 1 cup heavy cream
- 2 cups cheddar cheese
Instructions
- Step: In an Instant Pot or soup pot, saute ground beef, onion, and bell pepper over medium-high heat until the beef is no longer pink.
- Step: Add garlic cloves, beef broth, tomatoes, salsa, and taco seasoning. Stir to combine.
- Step: For Instant Pot, set pot to high pressure for 2 minutes and allow pressure to release naturally. For stovetop, bring to a simmer, cover, and reduce heat to low; simmer for 30 minutes.
- Step: Add softened cream cheese, heavy cream, and cheddar cheese to the pot. Stir until the cheeses are melted and the soup is blended.
- Step: Adjust seasoning, serve and garnish with your favorite taco toppings.
Notes
For best results, use freshly grated cheese to ensure it melts properly. You can substitute ground chicken or turkey for a leaner option, or add zucchini and cauliflower for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: Pressure Cooking or Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 442 kcal
- Sugar: 2.1 g
- Sodium: 912 mg
- Fat: 35.3 g
- Saturated Fat: 17.6 g
- Unsaturated Fat: 16.7 g
- Trans Fat: 0.5 g
- Carbohydrates: 7.1 g
- Fiber: 1.6 g
- Protein: 23.7 g
- Cholesterol: 115.3 mg
Keywords: beef taco soup, creamy taco soup, keto soup, low carb, instant pot recipe, Mexican soup