It’s FINALLY starting to feel like Fall here in Ohio this week which means were shifting into soup season! AHHHH!!!
Fall is my absolute favorite time of year for so many reasons. The beautiful foliage, cool weather, pumpkin patches, Halloween, Thanksgiving, delicious crock pot meals and comfort food. My list could go on and on and on!
Ah Fall, such a beautiful time of year! *swoon*
Soup Season
Yesterday I made this delicious one pot taco soup with some of the produce from my garden. I had already had ground beef out thawing and was considering some of our favorite taco soup that I make in the crock pot. I found the recipe a few years back when I tried keto for the first time and fell in love!
This crock pot recipe from Beyer Beware is definitely a winner in my book! I have made it so many times and it was a crowd pleaser at our Halloween party last year!
Anyway, my original plan was to make this crock pot recipe but when I realized I didn’t have all the ingredients, so I had to improvise – so out to the garden!
The Garden
What I thought were supposed to be cherry tomatoes when planting, turned out to be beefsteak and we have had a great turn out this year. Luckily, I was able to harvest a few and cooked them and a pepper up in this delicious soup!
It’s always a good feeling knowing you are growing your own groceries right in your back yard.
The Soup
Okay, now for what you have been waiting for – the soup! To be honest, I threw this soup together and hoped for the best, ha! Thankfully it turned out so amazing and it was super simple to remember.
I started browning 2 pounds of organic grassfed beef, and seasoned with taco seasoning when it was just about done.
When the beef was browned, I removed it from the pot at set it to the side leaving a little of the grease in the pot.
Next, I added about 2 tablespoons of avocado oil, fresh garlic, 2 diced tomatoes, and a chopped purple pepper to the pot. I cooked this on medium high heat until the tomatoes broke down just a bit and turned more “sauce” like, about 6 – 8 minutes.
Once the tomato mixture was more saucy than chunky, I added 1 1/2 packages of cream cheese to the mix. leaving the heat turned up. I then allowed the cream cheese to melt into the sauce making sure to stir the entire time so it wouldn’t burn.
When the cream cheese was mixed and melted into the sauce, I added the ground beef back into the pot and mixed everything well. This is going to look like a creamy chili and honestly I thought it would be great as a cheesy taco dip! Yum!
Once mixed, I added 4 cups of chicken broth to the pot and brought the mixture to a boil – making sure to stir so nothing burns – and then let simmer for about 10 minutes.
Now, you can either add shredded cheddar cheese to the pot or you can add it once it is in a bowl. I prefer to add it once it is in my bowl otherwise I tend to go overboard and then the soup is way too cheesy.
Toppings
There are so many topping choices when it comes to this soup!
I love to top with cheese, sour cream, and blue corn chips! But you could also do avocado, diced tomatoes, add corn, or cilantro. There are so many possibilities with this soup!
Another great alternative that I have made before is to use chicken instead of beef. I feel using chicken is more fulfilling and makes it so you only eat 1 bowl of soup haha!
This soup is so delicious, easy, quick, versatile, and a crowd pleaser! I hope you enjoy this soup as much as my husband does, which is a lot HA! If you try this recipe, please let me know what you think!
Until next time,
30 Minute One Pot Taco Soup
Ingredients
- 2 pounds Ground Beef
- Taco Seasoning – I use this
- 1 -2 Tablespoons Avocado Oil
- 2 Beefsteak Tomatoes – diced
- 1 Green Bell Pepper – chopped
- 12 ounces Cream Cheese – block and a half
- 2 Cloves of Garlic – minced
- 4 cups Chicken Broth – more or less depending how “soupy” you like it
- Shredded Cheddar Cheese – optional
- Tortilla Chips – optional
Directions
- Brown ground beef and season with taco seasoning. Once done remove from pot and set aside leaving a small amount of grease in pot.
- Add avocado oil to pot. Once heated, add garlic and let cook for about 30 seconds to one minute or until fragrant.
- Add tomatoes and pepper to pot and cook until tomatoes are more sauce-like (not so chunky), about 6 – 8 minutes.
- Next add cream cheese to sauce and allow to melt, stirring constantly so it does not burn.
- Once melted, add ground beef back into sauce and mix well.
- Add chicken broth into mixture and allow to boil, again stirring so nothing burns. Once it is a full boil, reduce heat and allow to simmer for about 10 minutes.
- Optional – you can add preferred amount of cheddar cheese to the pot or wait until it is served in a bowl. Top with sour cream and tortilla chips.
- Enjoy!
This recipe would be delicious with chicken instead of beef. An easy option would be to use a store bought rotisserie chicken. Just skip the first step and start with the second step. Add chicken at step 5.
