This hearty Beef Taco Soup is packed with flavor and easy to make, perfect for a comforting meal. Whether you use an Instant Pot or a Crockpot, it’s sure to satisfy.
Ingredients
- 2 lbs ground beef
- 1 small onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 24 oz beef broth
- 28 oz diced or crushed tomatoes
- 2 taco seasoning packets
- 4 oz salsa
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 cups cheddar cheese, shredded
Instructions
Using an Instant Pot
- Sauté: In the Instant Pot, sauté ground beef, onion, and bell pepper over medium heat until the meat is browned and the vegetables are tender.
- Add Ingredients: Stir in garlic, beef broth, tomatoes, salsa, and taco seasoning.
- Pressure Cook: Set the Instant Pot to High Pressure for 2 minutes. Once the cooking cycle completes, allow the pressure to release naturally.
- Add Cream and Cheese: Slowly stir in softened cream cheese, heavy cream, and shredded cheddar cheese. Continue stirring until the cheeses are melted and the soup is well blended.
- Serve: Garnish with your favorite taco toppings and serve warm.
Using a Crockpot
- Brown Beef: Brown the ground beef, onion, and bell pepper in a skillet over medium heat, then transfer to the Crockpot.
- Add Ingredients: Add garlic, beef broth, tomatoes, salsa, and taco seasoning to the Crockpot.
- Cook: Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
- Finish: About 30 minutes before serving, stir in softened cream cheese, heavy cream, and shredded cheddar cheese. Continue cooking until the cheeses are melted and the soup is blended.
- Serve: Garnish with your favorite taco toppings and enjoy!
Tips
- Toppings: Consider garnishing with chopped cilantro, sliced jalapeños, sour cream, or avocado for added flavor.
- Adjusting Spice: If you like it spicier, add extra salsa or a pinch of cayenne pepper.
Enjoy this rich and creamy taco soup with your favorite taco toppings for a delightful meal!