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If you’re a lover of tacos, you’ll love this recipe. A taco in a bowl – creamy, flavorful and mouthwatering. It’s gluten-free, low-carb, and high-protein. All made in one pot!
Taco soup is one of the most beloved dishes at my house. I mean, who doesn’t love tacos?
This dish combines the amazing flavors of a traditional taco into a comforting bowl of soup. But my delicious creamy taco soup takes this concept to the next level. It combines rich and velvety foods to create the ultimate creamy recipe that’s perfect for any occasion.
So, what makes it so creamy? My special ingredient is heavy cream.
Not only does it add creaminess to the dish, but I’ve found that it makes all the flavors more powerful. This means that each bite you take is a guaranteed punch of flavor.
One of the things I love about this recipe is that you can make it your own. For example, if you are looking for a vegetarian option, you can substitute ground beef with plant-based meat.
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Pin ItYou can also include additional vegetables like corn, zucchini, or spinach to add more flavor.
Whether you want to pamper one of your family members or simply trying to impress your party guests, there is no way you can’t go wrong with this recipe!
Ingredients and Substitutes
Olive oil (1 tbsp)
1 small onion, finely chopped – You can use any type of onion, such as white or yellow onion. While you can use red onion, it provides a stronger flavor.
2-3 cloves garlic, minced – To help you save time, you can also use garlic flakes.
Ground beef (1 lb) – You can choose lean beef if you are trying to cut back on the calories.
1 red bell pepper, diced – You can also use green or yellow bell peppers to add more flavor and nutrients to the meal.
1 large tomato, chopped – If you don’t have large tomatoes, you can use any other kind of tomato, such as cherry or grape tomatoes.
1/2 jalapeno, chopped – If you want to avoid having a meal that’s too spicy, remove the seeds from the jalapenos. If you don’t like spicy food, you can avoid this ingredient.
You can also replace this ingredient with chipotle powder (it adds some spice and smokiness to the meal).
Heavy cream (1 cup) – For a lower carb and higher protein option, you can switch to plain Greek yogurt.
Taco seasoning (2 tbsp) – Don’t skip this ingredient since it’s the key ingredient that adds a bunch of flavor.
Salt and black pepper, to taste
Beef broth (1 1/2 cups ) – any other broth will work just as well.
FOR GARNISH (OPTIONAL)
Fresh cilantro, chopped – or parsley.
Avocado, sliced – You can also use some guacamole, it adds a hint of acid to the meal.
Mozzarella, shredded – You can also use cheddar, pepper Jack, or a mix of different cheeses.
Jalapeno, sliced
Lime, juiced and sliced
How to Make Creamy Taco Soup
Step 1. Grab a large pot and heat it up over medium-high heat. Add the olive oil and the onion.
Step 2. Cook the onions until they are golden brown. It should take about 3-5 minutes. Make sure you don’t overcook them. Otherwise, it can provide a bitter flavor.
Step 3. Next, add garlic and ground beef to the pot.
Step 4. Now, break the beef apart, mix thoroughly, and cook until the beef browns.
It should take roughly 7-8 minutes. Make sure everything is cooked well.
Step 5. Add the bell peppers, tomato, jalapeno, heavy cream, taco seasoning, salt, and black pepper.
Step 6. Give it a good stir and cook it for another 4 to 5 minutes until the tomatoes have softened and everything is mixed properly.
Step 7. Grab the beef broth and pour it into the pot. Mix everything well.
Step 8. Lower the heat, cover with a lid, and let it simmer for 15 to 20 minutes. This should start thickening the soup.
Step 9. Once it’s cooked, serve it in a bowl. You can top it off with the ingredients of your choice. Some of my favorite options include cilantro, avocado, shredded mozzarella, sliced jalapeno, fresh lime juice, and lime slices.
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Pin ItSides for Creamy Taco Soup
What I love about this creamy taco soup is it’s highly versatile. Not only does it mean that you can add different ingredients to the soup to make it your own.
But you can also use it in different ways to enhance the experience. Here are some of my favorite sides to have with this delicious creamy taco soup.
- Serve in bread bowls. For a fun and hearty presentation, serve the soup in a hollowed-out bread bowl. But do keep in mind that this will add carbs to the meal, so it’s not a keto-friendly option.
- Cauliflower rice. Some people love adding rice to their soups. I have to admit I am one of them. For a low-carb option, try adding cauliflower rice.
If you are looking for a more balanced approach, you can add brown rice or quinoa.
- Crunchy toppings. I sometimes want to have something crunchy with my soup. Toppings like crushed tortilla chips, crispy bacon, and fried onions can help elevate this soup.
Storage and Leftovers
The best way to keep this recipe is in an airtight container. You can leave it in the fridge for 3-4 days.
When you reheat it, warm it slowly on the stove over medium heat. Make sure you stir it occasionally.
If you want to store it for longer, you can also keep it in the freezer.
Allow the soup to cool completely before placing it in a freezer-safe container. You can keep this soup in the freezer for up to 3 months.
When you are ready to have it. Thaw overnight in the fridge before reheating, and follow the steps I’ve just mentioned.
Now, if you anticipate you are going to have leftovers, consider dividing the soup into individual portions before storing it.
This makes it easy to reheat just what you need. So, not only does it reduce waste, but it keeps the rest of the soup fresh.
Creamy Taco Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2-3 cloves garlic minced
- 1 lb ground beef *
- 1 red bell pepper diced
- 1 large tomato chopped
- 1/2 jalapeno chopped **
- 1 cup heavy cream
- 2 tbsp taco seasoning
- Salt and black pepper to taste
- 1 1/2 cups beef broth
For Garnish (optional)
- Fresh cilantro chopped
- Avocado sliced
- Mozzarella shredded
- Jalapeno sliced
- Lime juiced and sliced
Instructions
- Heat up a large pot or Dutch oven to medium-high heat. Add in the olive oil and onion. Cook until translucent for about 3-5 minutes.
- Add in the garlic and ground beef. Brown the beef up for about 7-8 minutes, stirring throughout until it’s cooked.
- Now, add bell pepper, tomato, jalapeno, heavy cream, taco seasoning, salt, and black pepper. Stir and let it cook for 4-5 minutes until the tomatoes have softened and everything has been mixed through thoroughly.
- Pour in the beef broth and mix it in well. Lower the heat and let it simmer for 15-20 minutes. The soup will thicken up.
- Serve in a bowl. Top up with cilantro, sliced avocado, shredded mozzarella cheese, slices of jalapeno, drizzle with fresh lime juice, and top up with lime slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Came out great!