Creamy Taco Soup
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Creamy Taco Sou
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satisfies those taco cravings when a one-pot meal suits your desired level of effort come dinnertime.
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– ground beef
– yellow onion, diced
– bell pepper, diced
– garlic cloves, minced
– ancho chili powder
– cumin
– paprika
– Ro-tel diced tomatoes
– canned corn
– canned black beans
– vegetable broth
– cream cheese
INGREDIENTS
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Cook beef until it’s cooked through, around 7 minutes. Add the ancho chili powder, cumin, and paprika as the meat cooks.
Add yellow onion and green bell pepper and cook for 4-5 minutes. Add minced garlic and cook for an additional minute, stirring occasionally.
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Strain corn and black beans. Add the corn, black beans, Ro-tel, and vegetable broth to the Dutch oven.
While the soup simmers, add cream cheese to a bowl. Spoon out some of the soup liquid into the bowl with cream cheese.
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Stir until the cream cheese has completely melted in (you can use a blender if you’d like to speed up this process).
Add the melted cream cheese mixture to the soup and stir to combine. Remove soup from heat.
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Serve with shredded cheese and tortilla strips!
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Creamy Taco Soup!
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