Creamy Taco Soup

Name: Creamy Taco Soup
Prep time: 20 min
Total time: 20 min
Yield: 3-1/4 quarts
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds ground beef; 1 large onion, chopped; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (14-1/2 ounces) stewed tomatoes; 1 can (10 ounces) diced tomatoes and green chiles; 1 can (10 ounces) chili without beans; 1 pound Velveeta, cubed; Salt, pepper and garlic powder to taste; 2 cups sour cream, divided

Total Time Prep/Total Time: 20 min.

Yield 3-1/4 quarts

Test Kitchen Approved

This creamy taco soup recipe is super-easy, and very satisfying. Finish with crunchy and bright toppings that will delight your guests, like avocado, lime wedges or tortilla strips.

Ingredients

1-1/2 pounds ground beef
1 large onion, chopped
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chiles
1 can (10 ounces) chili without beans
1 pound Velveeta, cubed
Salt, pepper and garlic powder to taste
2 cups sour cream, divided

Directions

In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili, cheese and seasonings. Reduce heat to low; cook and stir until cheese is melted. Stir in 1 cup sour cream; heat through (do not boil). Garnish with remaining sour cream.

Nutrition Facts

1 cup: 333 calories, 20g fat (12g saturated fat), 76mg cholesterol, 746mg sodium, 15g carbohydrate (7g sugars, 2g fiber), 21g protein.

This is a quick-and-easy recipe to make, and it's one of our favorite meals for cold winter nights.

Recipe Creator