So this creamy taco soup came out from eating too much chicken tortilla soup. lol! I know that doesn’t really make any sense. But what happened was that we made chicken tortilla soup pretty regularly. Its delicious, its easy, and the toppings just elevate the whole thing into a proper meal! Perfect for lunch or dinner! Nothing wrong with it…or so I thought.
We got tired of it. I think there was too much going on with the soup, too many textures. We were craving smooth, creamy soups instead of chunky but still loved the flavor and especially all the toppings. So I played around recipe a bit and realized we just needed to simplify the whole thing!
How to make this Creamy Taco Soup
I saute all the veggies a bit to bring out the flavors and sweetness from them. Then add in canned tomatoes, canned beans (kidney works really well here but you can pick your favorite!) and vegetable stock then blend the whole thing to get it nice and smooth and creamy!
By the whole thing I mean all of the veggies, the stock and even the beans! Yes, blending the beans into the soup gives it a really nice, almost velvety smoothness!
With a smooth, creamy soup base, the toppings become the real highlight here! We totally go crazy with the toppings!
Suggested Toppings for Creamy Taco Soup
- chopped cilantro
- sliced green onions
- shredded cheese : cheddar, pepper jack, mozzarella
- avocado or guacamole
- crushed tortilla chips
- lime wedges
- If you’re missing out on the protein, add chopped chicken to the soup after blending it smooth
- You can turn this into a hearty meal with rice or quinoa added to it too!
Check out more of my favorite soup recipes!