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.
- 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’
- Brown beef, drain fat, and return to pot.
- Mix all ingredients together and bring to a boil.
- Turn heat down until soup is at a slow simmer.
- Simmer for 20-25 min.
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
Carbs: 2g per serving
Fats: 25g per serving
Protein: 21g per serving