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Creamy Taco Soup

 Creamy Taco Soup
This is a quick-and-easy recipe to make, and it's one of our favorite meals for cold winter nights.
13 ServingsPrep/Total Time: 20 min.


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 large onion, chopped
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (10 ounces) chili without beans
  • 1 pound process cheese (Velveeta), cubed
  • Salt, pepper and garlic powder to taste
  • 2 cups (16 ounces) sour cream, divided


  • In a Dutch oven or soup kettle, cook beef and onion over medium heat
  • until meat is no longer pink; drain. Add the beans, tomatoes, chili,
  • cheese and seasonings. Reduce heat to low; cook and stir until
  • cheese is melted. Stir in 1 cup sour cream; heat through (do not
  • boil). Garnish with remaining sour cream. Yield: 3-1/4 quarts.
Nutritional Facts: 1 serving (1 cup) equals 333 calories, 20 g fat (12 g saturated fat), 76 mg cholesterol, 746 mg sodium, 15 g carbohydrate, 2 g fiber, 21 g protein.