250 minutes
A rich, zesty, and creamy taco soup perfect for a cozy meal any day of the week.
Ground Beef, browned
0 lb
Himalayan Pink Salt
to taste
to taste
cups
0 oz
Taco Seasoning
tablespoons
Cream Cheese, cut into pieces
0 oz
1. Preheat Slow Cooker
Start by preheating your slow cooker on the low setting. This step ensures that your soup cooks evenly.
2. Brown Ground Beef
While your slow cooker is warming up, take a medium skillet and place it on your stove over medium-high heat. Add the ground beef to the skillet, seasoning it with a pinch of pink salt and a few cracks of freshly ground black pepper. Sauté the beef for about 8 minutes, stirring occasionally, until it is browned and crumbly.
3. Combine Ingredients in Slow Cooker
Once the beef is browned, transfer it to the preheated slow cooker. Pour in the beef broth, add the diced tomatoes, and stir in the taco seasoning. Finally, cut the cream cheese into smaller pieces and add them to the slow cooker.
4. Cook the Soup
Cover the slow cooker with its lid and let the soup cook on low for 4 hours. Stir the mixture occasionally to ensure that the cream cheese melts evenly and all the flavors meld together perfectly.
5. Serve
When the cooking time is up, grab a ladle and serve the soup into bowls. Enjoy the rich, zesty, and creamy goodness of your homemade taco soup.
Opt for organic vegetables, high-quality broth, and grass-fed beef or organic chicken for enhanced flavors.
Make your own blend of ground cumin, chili powder, garlic powder, onion powder, smoked paprika, oregano, and a pinch of cayenne for a personalized flavor profile.
Use fresh cilantro, diced avocado, shredded cheese, and sour cream to enhance flavor and presentation.
Sweat onions until translucent, then add garlic and spices, cooking for an additional minute to release essential oils.
Add a touch of acidity with lime juice or apple cider vinegar to balance the flavors in the creamy soup.
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