Taco soup with cream cheese and tortilla chips
A creamy, hearty soup of beef mince, taco seasoning, tomato and cream cheese – the Swedish school-lunch favourite, just as easy to make at home. Top with grated cheese, soured cream and crushed tortilla chips. Many add kidney or black beans too.
- 35 minTime
- 22 minHands-on
- 4Portions
- ≈ 44 krper portion
- 740kcal per portion
Ingredients for 4 portions
- 1 tbspRapeseed oil, for frying
- 1Yellow onion, chopped
- 2 clovesGarlic, chopped
- 1Bell pepper, diced
- 500 gBeef mince
- 30 gTaco seasoning, 1 sachet
- 400 gCrushed tomatoes
- ≈ 6 dlWater
- 1 cubeBeef stock
- 200 gSweetcorn, drained
- 200 gCream cheese
- to tasteSalt
- to tasteBlack pepper
On the side
- 100 gTortilla chips
- 1 dlGrated cheese
- 1 dlSour cream
Method
- Chop the onion and garlic and dice the pepper.
- Heat the oil in a large saucepan and brown the mince with the onion and garlic for about 6 minutes, breaking it up with a spatula.
- Stir in the taco seasoning and pepper and fry for 1 minute.
- Add the crushed tomatoes and water, crumble in the stock cube and bring to the boil.
- Simmer the soup with the lid on for 15 minutes.
- Meanwhile, set out the tortilla chips, grated cheese and soured cream in bowls.
- Stir in the cream cheese and sweetcorn and heat for 2–3 minutes, until the cheese has melted. Season with salt and pepper.
- Serve the soup topped with cheese, soured cream and crushed tortilla chips.
The cost is estimated from Swedish grocery prices.
