Taco Soup Recipe
This Taco Soup recipe is easy to make with ground beef and your favorite taco ingredients. It can be made on the stove top or in the Crock Pot and also makes the best freezer meal for easy lunches and dinners!
Servings: 12 cups
Calories: 251kcal
Ingredients
- 1 cup cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- ½ cup sour cream at room temperature
- 1 Tablespoon cream cheese softened
- 1 ½ lbs. ground beef
- 1 small yellow onion diced
- 2 jalapenos seeded and diced
- 3 cloves garlic minced
- 2 Tablespoons butter
- 1 oz. packet Taco Seasoning
- 1 teaspoon hot sauce
- 1 teaspoon dried oregano
- ½ teaspoon mustard powder
- 1 pinch cayenne pepper or more if desired
- 10 oz. red enchilada sauce
- 10 oz. diced tomatoes with green chilies undrained
- 15.5 oz. black beans drained and rinsed
- 2 cups beef broth
- 2 cups chicken broth
Instructions
- Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.
- Heat a large soup pot over medium-high heat and cook and crumble the ground beef for 5 minutes. Add the diced onions and cook for 3 more minutes, or until the ground beef is cooked through. Drain grease.
- Add the peppers and soften for 4-5 minutes. Add the garlic and cook for 1 more minute.
- Add the butter and let it melt. Stir in the taco seasoning, hot sauce, oregano, mustard powder, and cayenne.
- Add the undrained tomatoes and use the liquid to "clean" the bottom and sides of the pot with a silicone spatula. This will give the soup more flavor.
- Add the enchilada sauce and drained/rinsed black beans. Stir to combine. Add the beef and chicken broth.
- Bring to a boil, reduce to a simmer and cook for 15 minutes.
- Reduce heat to low. Place the sour cream and cream cheese in a small bowl and spoon in about 1/4 cup of broth. Stir until well-combined, then add it to the soup and stir to combine.
- Remove from heat. Sprinkle in the cheese and stir to combine. Serve!
Notes
Pro Tips
- An 8 oz. can of tomato sauce may be used as an alternative to enchilada sauce but I prefer the depth of flavor that enchilada sauce adds. My homemade enchilada sauce makes 14 oz. and tastes great in this soup, feel free to add the whole batch.
- Don’t use reduced fat sour cream as the lower fat content is likely to cause it to curdle when added to the warm soup.
- Make sure the base of the soup isn't too hot when the cheese is added, or the dairy can separate and create a grainy consistency.
- Corn (canned or frozen) makes a nice addition to this soup as well and can be added when the black beans are added.
- Consider using reduced sodium broth, taco seasoning, and unsalted butter if preferred!
Crock Pot Method
- Follow steps 2-5 as outlined in the recipe card above.
- Transfer it to the slow cooker and add the enchilada sauce, black beans, chicken broth, and beef broth.
- Cook on low for 6-8 hours or on high for 3-4.
- Switch heat to warm.
- Place the sour cream and cream cheese in a small bowl and spoon in about 1/4 cup of broth. Stir until well-combined, then add it to the soup and stir to combine.
- Turn heat off and sprinkle in the cheese, stirring as you do so. Serve!
- Nutritional information per cup, there are approximately 12 cups in this recipe.
Nutrition
Calories: 251kcal | Carbohydrates: 15g | Protein: 21g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 851mg | Potassium: 450mg | Fiber: 5g | Sugar: 4g | Vitamin A: 707IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 3mg