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This quick and easy week night meal is sure to be a crowd pleaser. Light enough for summer but hearty enough for even the coldest days.

Taco Soup

Taco Soup

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This quick and easy week night meal will be on your table in 30 minutes or less. It's quick and easy.

Ingredients

  • 1 pound lean ground beef
  • 1 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 1 large (2 small) zucchini cut in half lengthwise and sliced
  • 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
  • 4 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 tablespoon chili powder
  • 1 (12 ounce) can corn drained
  • 1 (8 ounce) block of cream cheese
  • Salt & pepper to taste
  • Toppings
  • Shredded cheese
  • Sour cream
  • Avocado
  • Tortilla strips
  • Cilantro
  • Lime

Instructions

    Take cream cheese out of the fridge one hour prior to allow it to soften.

    Add the ground beef and onion to a large soup pot over medium-high heat. Brown and remove excess fat. Add the remaining ingredients to the pot, except for the cream cheese.

    Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently for 8 minutes. Prep toppings while soup simmers.

    Cut the cream cheese into cubes and add to the soup. Let it melt in stirring occasionally. Taste and, if needed, adjust the salt & pepper.

    Serve with desired toppings.

Notes

This soup is so easy on a busy weeknight. I like to use zucchini but if you like beans you can add one can of drained and rinsed black beans.

Double the recipe and make your future self happy!

Leftovers can be stored in fridge for 4 days. Frozen for 4 months.

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