The Creamy Taco Soup 

The Creamy Taco Soup, with dollop of sour cream.

The Creamy Taco Soup, with dollop of sour cream.

The Creamy Taco Soup, with rice, and dollop of sour cream.

The Creamy Taco Soup, with rice, and dollop of sour cream.

Tacos are a favorite snack and dinner item, here in America. I created this yummy soup, to satisfy our “Mexican” craving, without all of the added carbs of eating fast food. If you wish, this soup is delicious with only a dollop of sour cream (the lower carb version), or rice added to the soup, or topped with tortilla chips, or maybe you would like all 3. 🙂 I chose to enjoy mine with sour cream, and I loved it, but my family ate theirs with the rice, sour cream, and chips. 🙂 

This recipe makes a little over one gallon, and if you have leftovers, you can freeze the rest, and enjoy later. Total cooking time is about 1 hour. Here we go…..

1 lb ground beef

1 lb ground pork

1 yellow onion, chopped 

1 low sodium taco seasoning packet (for 1 pound ground meat)

16 cups water (If you dont have chicken base, or chicken bouillion to season the water, you can always substitute the water and base, or water and bouillon mixture, and just use 16 cups chicken stock. If it’s not salted enough for you, wait until after your finished cooking to add salt). 

12 – 16 teaspoons chicken base (I only did 12 teaspoons, and I chose one with no MSG. You can also use bouillion cubes, instead of chicken base (the little ones that are for 1 cup), or you can even use 16 cups of chicken stock, instead of water with chicken base/bouillion)

4 garlic cloves, minced

2 cans tomatoes with chilies, the whole thing, not drained

1 can whole kernel corn, drained

2 cream cheese blocks

4 tablespoons real butter 

1 cup heavy whipping cream

3 green onions, thinly sliced

steamed white rice (optonal)

tortilla chips (optional) 

Sautee meat until brown. Add onion. Sauté 1 minute. Add taco seasoning. Mix well. Add water. Mix well. Add the rest of your ingredients. Cook on medium heat. You have to keep stirring. At firsr, cream cheese will look like little curdles. Don’t worry. It will all.blend together, in time. Stir every couple of minutes. Total cooking time will be about 45 minutes, to an hour. Top with sour cream (that’s how I ate mine), and/or rice, and/or tortilla chips. Makes a little over 1 gallon. You can freeze leftovers, too. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s