Creamy Taco Soup – Ket

It was cold, rainy, and I was starving. This soup was ah-mazing. And tasted just as good the next day. The longer it sat, the more thick and creamy it got. This taco soup is guaranteed to get rid of those rainy day blues and have you coming back for seconds.

I used pork rinds to dip in place of crackers.. Clever, right? Lol Not only is this recipe good for soup, but it can be easily switched around into an amazing chip dip to take to your next tailgate, office party, or just a relaxing day in the house.. I’ll include those measurements in the recipe as well.

As always, if you try this recipe, please let me know what you think.

Ingredients

  • 1 cup sharp cheddar cheese*
  • 1/4 cup salsa*
  • 6 ounces cream cheese
  • 3 beef bouillon cubes
  • 4 cups chicken broth*
  • 1/2 cup heavy cream
  • 1.5-2 pounds ground beef
  • 2 tablespoons taco seasoning

Let’s get to cookin’

  1. Brown beef, drain fat, and return to pot.
  2. Mix all ingredients together and bring to a boil.
  3. Turn heat down until soup is at a slow simmer.
  4. Simmer for 20-25 min.

Enjoy!!

Garnish with sour cream, pico de gallo, and jalapeños for an extra kick.

*to make this recipe as a dip: reduce chicken broth to 3 cups, 1 extra cup of sharp cheddar cheese, and 1 cup cup of salsa. Remember, this will effect the carb count due to the salsa.

Recipe makes 9 cups.

Serving size is based on 1 cup per serving.

Total carbs per serving: 2g

Complete Macronutrients:

Carbs: 2g per serving

Fats: 25g per serving

Protein: 21g per serving

9 thoughts on “Creamy Taco Soup – Ket

  1. This was delicious! However , once I input the nutrition data for each individual item through the carb master app, it totaled 7 net carbs! If you could email me your nutrition for this one that would be super helpful. Thanks’

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    1. Hi Lauren 🙂 so glad you liked it! I’m not sure why the carb count would be different. I’m truly not sure how many cups this made. But how I did it was I made a big pot, added up how many carbs were in the entire pot and just divided it out based upon the amount of 1 cup servings I got from it. That’s quite a big difference though, isn’t it. Did you do one cup servings?

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      1. Pace salsa 4g
        Sharp cheddar 0g
        Walmart Chicken broth 4g
        Taco seasoning 2g
        Land o lakes Heavy cream 3g
        Walmart Bouillon 0g
        Walmart Cream cheese 6g

        I actually got 2.2g carbs instead of 3g.

        I hope this helps. Please let me know where yours was differing. Maybe I should start adding the brands I use so there isn’t a difference next time. Thank you for trying the recipe, and for your positive feedback.

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    1. I added all this up and completely forgot to reply to this post to let you know. I have it all added up and it is now at the bottom of the recipe. I apologize for the delay.

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