Creamy Taco Soup
Creamy Taco Soup with Velveeta is a rich, hearty, and cheesy taco inspired soup that brings together ground beef, beans, tomatoes, and smooth melted Velveeta for the ultimate comfort meal. This easy one pot recipe is perfect for busy weeknights and is a top ranked family favorite for anyone searching for the best creamy taco soup.
Ingredients
- 1 lb ground beef 80/20
- 1 15 oz can chili without beans
- 2 16 oz cans pinto beans
- 1 10 oz can Ro-Tel tomatoes
- 1 lb Velveeta cheese
- 1/2 medium white onion diced
- 1 15 oz can stewed tomatoes
- 2 cups sour cream
- 2 tsp taco seasoning
- Fritos optional for topping
Instructions
- In a large skillet, brown the ground beef over medium heat. Add the diced onions and sauté until the onions are soft and fragrant. Drain any excess grease.
- Transfer the cooked beef and onions to a large pot or crockpot.
- Add the chili without beans, pinto beans, Ro-Tel tomatoes, and stewed tomatoes. Stir everything together.
- Cut the Velveeta into cubes and add it to the mixture.
- Stir in the taco seasoning and mix well.
- If cooking on the stovetop, simmer on low for 30 to 40 minutes until the cheese is melted and the soup is creamy. If using a crockpot, cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Once the soup is finished cooking, remove from heat and stir in the sour cream until fully combined.
- Serve warm with Fritos, tortilla chips, or your favorite toppings.
Notes
- Make sure to read the FAQ section to help answer any questions you might have on making the soup.
Nutrition
Serving: 1servingCalories: 559kcalCarbohydrates: 36gProtein: 29gFat: 33gSaturated Fat: 15gSodium: 1365mgFiber: 7gSugar: 7g
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