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Can’t seem to find an exact recipe for creamy taco soup with cream cheese? This recipe is all you will need! It outlines step-by-step how to make a creamy taco soup cheese in under 35 minutes!

When it comes to making creamy taco soup recipes, most of them are made with heavy cream or a combination of heavy cream and cream cheese. Most people just find it more convenient to cook soups with a pourable liquid like heavy cream.

However, if you have no heavy cream available, but you want to make a creamy soup recipe, you may be looking for a way to make it with just cream cheese.

This recipe is exactly what you need. It shows you exactly how to make a delicious, cream cheese taco soup in just 35 minutes! It’s the perfect soup recipe for anyone looking for a great alternative to heavy cream in soups.

And the best part? Most of these ingredients for the soup are in your kitchen already.

Ingredients for cream cheese taco soup

• Butter – Salted or unsalted butter will work fine. But you can also use olive oil instead.
• Finely chopped onions – Can be substituted with about ¾ tablespoon of onion powder.
• Garlic cloves – These add a nice fresh flavor to the soup. But, you can also use ½ teaspoon of garlic powder instead.
• Serrano peppers – Can be substituted with jalapeño peppers.
• Diced fresh tomatoes – If you prefer, you can replace diced fresh tomatoes with Rotel.
• Beef stock – Use low sodium beef stock. Also, you can substitute with equal parts vegetable stock, chicken stock, or water.
• Ground beef with at least 20% fat – You can use any type of ground meat such as ground turkey, ground chicken, or ground pork.
• Cream cheese – Cream cheese is used to add some creaminess and thickness to the soup.
• Shredded cheddar cheese – Other good cheese choices that melt well and have a smooth texture are shredded or cubed Gruyère cheese, and Monterey jack cheese.
• Taco seasoning – Taco seasoning packets will work, but you can also make your own homemade taco seasoning by following this recipe. 
• Salt and pepper to taste – These two ingredients will bring the entire recipe together.

How to make taco soup with cream cheese

To start, gather all of the ingredients you will need in one place for quick access. 

Then, place two tablespoons of butter in a large pot and melt. Once melted, add the chopped onion and crushed garlic and cook for a few minutes, until the onions are translucent and the garlic is fragrant. 

Next, add the serrano peppers and diced tomatoes and continue cooking for a few minutes. 

Finally, add the ground beef, and cook the meat while breaking up any clusters with a wooded spoon. When the meat has lost most of its pink color, reduce the heat.

Then add 4 cups of beef broth into the pot and let that simmer for about 10 minutes.

Next, add the shredded cheddar and cream cheese and cook for about 10 minutes all while stirring so the cheddar and cream cheese are completely melted and integrated into the soup.

Season the soup with salt and pepper to your liking and turn it off.

Serve this soup with some slices of serrano or jalapeño peppers, sliced avocado, a dollop of sour cream, a slice of lemon, and fresh cilantro. Enjoy this creamy cream cheese taco soup hot!

Variations 

Add beans – This soup has no beans, but if you wanted to make it more hearty, then to the soup you can add about 1 cup of drained and rinsed pinto beans or black beans, and if you are low carb, black soya beans after you’ve added the cream cheese. 

Add corn – Corn is not used in this recipe, but it is another great addition to add to the soup. Simply drain a can of corn and add it to the soup after you’ve added the cream cheese.

Also, feel free to check out my nondairy Zuppa Tuscano soup recipe here if you’re looking for other ways to make soup without heavy cream.

Evaporated Milk Pancakes

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Are you looking for a simple recipe for evaporated milk pancakes? If you are, then you’ll love these easy, fluffy and creamy pancakes made with evaporated milk that taste incredible!

Prep Time 5 minutes

Cook Time 9 minutes

Total Time 14 minutes

Ingredients

• 1 cup all purpose flour
• 1 cup evaporated milk
• 2 small eggs
• 1 tablespoon of vegetable oil
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 2 tablespoon sugar
• Oil or butter for cooking the pancakes

Instructions

1. Measure and gather all the ingredients in one place.
2. Add the sifted flour to a large bowl. Then add in the rest of the dry ingredients into the large bowl and whisk.
3. Next, crack the eggs into a small bowl, then pour into the bowl of dry ingredients.
4. Pour the rest of the wet ingredients into the bowl and mix well.
5. The pancake batter should be smooth and lump free. 
6. Next, heat up a non stick skillet or a non stick griddle on medium heat.
7. To cook each pancake, add 3 tablespoons of pancake batter to the hot skillet and cook for 1 minute per side or until bubbles appear.
8. Flip, then cook the other side for 1 minute as well.
9. This recipe makes 9 evaporated milk pancakes.
10. Serve warm drizzled with syrup of your choice and topped with your favorite berries. 

Nutrition Information:

Yield:

9

Serving Size:

3 pancakes
Amount Per Serving: Calories: 374Total Fat: 14gSaturated Fat: 5gCholesterol: 119mgSodium: 627mgCarbohydrates: 50gFiber: 1.1gSugar: 17gProtein: 13g