I could live off of soup in the fall in winter. It’s something that I never get sick of and with how flexible this Creamy Taco Soup recipe is, I promise you’ll never get bored of it either!
- 2 lbs of ground beef
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup of diced zucchini
- 32 Oz beef broth
- 1 packet (1 oz) of taco seasoning
- 8 oz cream cheese
- Handful of shredded cheese (I used mozzarella bc that’s what I had on hand)
- 2 minced cloves of garlic (or use garlic powder to taste)
- Cumin, cayenne, onion powder, salt and pepper to taste
Brown the beef and add raw garlic when beef is about half of the way done cooking.
(if you are using garlic powder add it along with the other spices later)
Drain the fat from the beef and add it back to the pot. Add beef broth, taco seasoning and tomatoes to the cooked beef and bring mixture to a boil. Once the liquid is boiling, turn the heat down to a simmer for about 10-15 minutes or until tomatoes soften.
Add diced zucchini and remaining seasonings to taste.
Simmer for about 15 more minutes or until zucchini is softened.
Stir in cream cheese and shredded cheese until melted and fully combined and remove from heat.
I served this batch of soup with sour cream, cheese, avocado, green onions and black olives. Some of my other favorite toppings for this soup are crushed tortilla chips, pico, jalapenos or fresh bell pepper. You could add corn, beans or really any veggie you have on hand when making this recipe. Some variations that we enjoy are using cooked shredded chicken instead of beef and even adding in sweet potato! You really can’t go wrong with this recipe and I hope that you enjoy it as much as we do!