Creamy Taco Soup

Creamy Taco Soup

Mix up Taco Tuesday with this delicious, creamy soup! 


Yields 6-8 servings
  • 1 Tbsp. oil
  • 1 Tbsp. butter
  • 1 green bell pepper, diced
  • 1 red onion, chopped
  • 4 cloves of garlic, minced
  • 1 1/2 lbs. ground beef
  • 2 Tbsp. pickled jalapeños, diced
  • 2 Tbsp. pickled jalapeno juice
  • 1 1/4 c. beef broth
  • 1 large can (28 oz.) crushed tomatoes
  • 1 can kidney beans, drained & rinsed
  • 1 can whole kernel corn, drained
  • 1/2 c. heavy cream
  • 4 oz. (1/2 block) cream cheese, softened
  • 1 c. shredded cheddar cheese
  • 2 Tbsp. Taco Dirty To Me Seasoning
  • optional toppings: sour cream, green onions, guacamole, additional cheese


Step 1

Prep all of your ingredients. 

In a large pan, add the oil and butter and allow to heat. Once heated, add the green peppers and onions and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional minute until fragrant.

Step 2

Add in your ground beef and cook, chopping into small pieces as you cook it. Once no pink remains, drain and add the meat and vegetables to a slow cooker. 

Step 3

Add the remaining ingredients to the slow cooker and heat over low heat for 6-8 hours, or over high heat for 3-4 hours. When ready to serve, spoon into bowls and garnish with optional toppings as desired.


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