Taco Soup Recipe

Taco Soup
Serves 6
Delicious Taco soup with added shredded cheddar cheese and sour cream to garnish.
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  1. 1 pound ground beef (we use grass fed)
  2. 1 small onion chopped
  3. 4 large cloves garlic diced
  4. 1 TBS Cumin
  5. 1 TBS Chili Powder
  6. 8 oz box of Cream Cheese (we use organic)
  7. 2 (10 oz) cans of rotel (cilantro and lime flavor, mild (we are looking into making our own))
  8. 1 box (32 oz) of beef broth or stock (we use organic)
  9. 1/2 cup heavy cream (from grass fed cows)
  10. 1 cup cooked Elbow noodles (optional) do not add these for a low carb version.
  1. We use a 12 inch cast iron pan (turn burner onto med heat)
  2. Brown ground beef in a pan that you will be making the soup in.
  3. Add onions and garlic to beef and continue cooking.
  4. When beef is browned, add the cumin and chili powder, stir.
  5. While this is sitting, cut up your cream cheese into cubes and add it to the beef mixture and smash it into the beef.
  6. Once that is well smashed into the meat, add the Rotel, broth, and heavy cream and bring to a boil.
  7. Add noodles if desired (after you boil them) and serve!
  1. After putting the soup into your bowl, add a bit of shredded cheddar cheese and a dallop of sour cream. You won't be sorry you did this!! And for an even more taco tasting soup...add a couple crunched up tortilla chips!
Our Journey Into Whole Foods* http://www.wholefoodsjourney.com/

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