October Soup Series - Creamy Taco

I mean let’s be honest…we all love tacos. So, why not taco soup? Especially if it’s as easy as this recipe is.

Ingredients:

• 1 lb. ground beef

• 4 cups of chicken broth

• 10 oz. Rotel

• 14 oz. black beans

• 12 oz. corn

• 1/2 red bell pepper

• 1/2 tablespoon of chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cumin

• 1 teaspoon smoked paprika

• 8 oz. cream cheese

• salt and pepper to taste

• Garnish: cheese, sour cream, avocado, cilantro, tortilla chips, etc.

Directions:

1. Brown ground beef.

2. To your crockpot, add chicken broth, Rotel, black beans, corn, chopped red pepper and seasonings.

3. Once beef is thoroughly cooked, add to crockpot.

4. Cook on high for at lest two hours.

5. Approximately 1 hour before serving, cut an 8 oz. block of cream cheese into small squares and add to the crockpot. *Set cream cheese out beforehand so it will be nice and soft by the time you add it to your soup.

6. Once cream cheese has melted, stir mixture thoroughly and serve.

7. Garnish as desired + add a splash of fresh lime juice.
   

Serve with tortilla chips!

Enjoy, friends!

-D