This soup is great to make in a dutch oven, or make it ahead of time; it freezes well (without the cream cheese). This easy and delicious recipe is great to make over a fire pit or even a propane fire pit on those chilly spring and fall nights.

Campground Dutch oven creamy taco soup recipe

The Players

• 1 pound ground beef, turkey, or chicken

• 1 small onion, diced

• 2-3 cloves garlic, minced

• 2 small red or yellow bell peppers, diced

• 1 tomato, chopped

• 1 (8 oz) package cream cheese*

• 1 packet taco seasoning

• 1 1/2 cups beef broth

• Salt and pepper to taste

The Toppings

Serve with your choice of tortillas, tortilla strips, freshly-sliced avocado, sour cream, shredded cheese, freshly-minced cilantro, or a drizzle of lime.

Directions

1. Brown meat (salt and pepper to taste), onion, and garlic until the meat is browned through.

2. Add the bell peppers, tomato, and spices. Stir until veggies are soft and tender.

3. Pour in broth and stir in the cream cheese.*

4. Simmer 15-20 minutes or until cream cheese is mixed through and soup thickens.

*NOTE: If you are going to freeze the soup, do not add the cream cheese now. Save that step for when you reheat the soup. The fat in cream cheese doesn’t like to freeze.