Can you freeze creamy soups?

Yes, this soup freezes and reheats perfectly without the broth breaking. To help bring it back to life, you may need to add a little extra broth and cream when reheating.

Can this be made in a slow cooker?

Yes it can! Simply heat the olive oil in a large pan over medium heat. Add the onions and garlic to and sauté until translucent and tender. Add the ground beef, salt, pepper, cumin, and chili powder to the pan, and cook until the beef is browned. Drain excess grease. Transfer the sautéed onions, garlic, and beef mixture to the slow cooker. Add the softened cream cheese, diced tomatoes and green chilies, beef stock, and heavy cream and stir to combine. Cook on low heat 6 to 8 hours or on high for 3 to 4 hours.

Can this be made in an Instant Pot?

Press the “Sauté” function on the Instant Pot and add the olive oil. Add the chopped onions and minced garlic, and sauté until the onions are tender and the garlic is translucent. Add the ground beef, salt, pepper, cumin, and chili powder to the pot, and cook until the beef is browned. Drain excess grease. Press the “Cancel” button on the Instant Pot to stop the sauté function. Add the softened cream cheese, diced tomatoes and green chilies, beef stock, and heavy cream. Stir to combine. Close the lid and make sure the pressure valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time for 10 minutes. After the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure.

Creamy Taco Soup - Hungry Foodie

Description

A rich and creamy taco soup recipe made with ground beef, beef stock, onion, garlic, tomatoes, green chilies, cream cheese, heavy cream, and lots of herbs and spices.

Ingredients

Units Scale

2 tablespoons olive oil (get 10% off Graza Olive Oil)
1 medium onion, chopped (Click HERE to get up to 40% off produce)
4 cloves garlic, minced
1 pound ground beef (Click HERE to get FREE steak, chicken, or ground beef for a year)
2 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon cumin
2 teaspoons chili powder
8 ounces cream cheese, softened, cut into chunks
2 (10-ounce) cans diced tomatoes and green chilies
4 cups beef stock
1 (14-ounce) can black beans, optional
1 cup heavy cream or half and half
Shredded cheese, for garnish
Diced tomato, for garnish
Sliced avocado, for garnish
Torn fresh cilantro, for garnish

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Instructions

In a large Dutch oven, sauté the onions and the garlic in olive oil over medium heat. Sauté until the onions are tender and the garlic is translucent.
Add the ground beef, salt, pepper, cumin and chili powder. Sauté until the beef is browned, and drain the excess grease.
Add the cream cheese to the pan and using a wooden spatula, break it up and cook it into the ground beef. Keep cooking and mixing until the cream cheese is fully melted in and is smooth and creamy, with no visible chunks left.
Add the diced tomatoes and green chilis, with juices, beef stock, and black beans, if using. Increase the heat to high and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the heavy cream and simmer for an additional 10 to 15 minutes. Taste, and add more salt and pepper, if desired.

Notes

Storage: Store leftover creamy taco soup in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 6 months.
Reheating: I recommend reheating this creamy taco soup on the stovetop. Adding a little extra cream and stock to will help bring it back to life.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup Recipes
Method: Stove Top
Cuisine: Mexican

Nutrition

Serving Size: 1 Cup
Calories: 362
Fat: 26g
Carbohydrates: 5g
Fiber: 3g
Protein: 18g