Creamy Taco Soup

Ingredients

  • 2 lbs. ground beef 
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 1 lb of fresh or frozen veggies of your choice (zucchini, green beans or any other combination)
  • 6 oz chopped chilies 
  • Heaping 1 tablespoon chopped garlic
  • 48 ounces diced tomatoes
  • 4 cups homemade chicken stock
  • 1/4 cup Taco Seasoning (see below)
  • Juice of 2 limes (2 tablespoons)
  • 16 ounces cream cheese
  • Extra 1-2 tablespoons taco seasoning, 1 tbsp lime juice and 2 teaspoons smoked paprika for serving

Directions

1. Instant Pot Method: Set to Saute and brown meat. Drain excess oil and come back to pan. Add remaining ingredients, stir and lock lid and shut vent. Cook for twenty five minutes on "Manual" so natural unharness for five minutes.

style for seasoning and add further 1-2 tablespoons of further taco seasoning, one further tablespoon of juice and a couple of teaspoons smoke-dried paprika. Stir in cheese till melted .

2. Stove high method: Brown meat in massive pot. Drain off excess grease and put aside. In same pot, sauté onions, bell pepper and zucchini for regarding 5-10 minutes or till soft. Add meat back to pan in conjunction with remainder of ingredients. Cook on medium-low heat for half-hour.

style for seasoning and add further 1-2 tablespoons of further taco seasoning, one further tablespoon of juice and a couple of teaspoons smoke-dried paprika. Stir in cheese till melted .

3. Crock Pot Method: Add baked meat to Crock Pot in conjunction with remainder of ingredients (you will favor to saute vegetables till soft or simply boost crock pot). Cook on low for six hours or high heat for three hours.

style for seasoning and add further 1-2 tablespoons of further taco seasoning, one further tablespoon of juice and a couple of teaspoons smoke-dried paprika. Stir in cheese till melted .

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