Creamy Taco Soup

Chef's notes

When I make this creamy taco soup, I don't really measure anything, so this will be approximate measurements. The recipe is very forgiving, and you can add or delete to your taste. The cream cheese is the key ingredient to make this soup creamy, and in my opinion the cilantro is a must.

Details

• 🍳 Cook time: 30 minutes
• 🍽️ Servings: 8

Ingredients

• 2-3 lbs ground beef
• 1 whole onion
• 1 head of fresh garlic
• 2-3 8oz packages cream cheese, depending on your taste
• Beef bouillon, 2-3 cubes
• Chili powder to taste
• Salt and pepper to taste
• Cumin to taste
• Cayenne pepper, optional
• Fresh cilantro to taste
• I can fire roasted, diced tomatoes

Directions

1. In a large cookpot, brown meat.
2. Add onions and garlic, simmer for 5 mins
3. Add diced tomatoes and cream cheese.
4. Add all seasonings
5. Add cream cheese, allow to melt and stir.
6. At this point you might want to add a bit of water or milk, depending on how thick you want the soup.
7. Let simmer for 10 min.
8. Add cilantro and let it wither, about 3 mins
9. Thats it! If you wish, you can top with shredded cheese or avocado.