Breakfast Taco Soup

Author

Blue Collar Chef

Blue Collar Wife 💍 TX Cookin 👩🏻‍🍳 Tex Mex 🌮 Budget Meals 🙏🏼 Cast Iron Cookin 🍳 TX BBQ 🍖 Easy Recipes

A close-up of a creamy soup or stew with chunks of potato, ground meat, diced tomatoes, and herbs, served in a clear bowl. The dish is garnished with chopped greens.

There's something about breakfast taco soup that just hits the spot, especially on those chilly mornings when you want to start your day off right. This dish is a fun twist on traditional breakfast flavors, combining all the goodness of a hearty taco into a warm and comforting soup. Trust me, once you try it, you’ll be hooked!

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What I love most about this recipe is how easy it is to whip up. With just a handful of ingredients and a little bit of time, you can have a satisfying meal that warms you from the inside out. And let’s be real-who doesn’t love a dish that’s both tasty and budget-friendly?

You can put this together without breaking the bank, making it perfect for feeding the family or for meal prep throughout the week.

Now, let’s dive into why this breakfast taco soup is such a winner. First off, the blend of flavors is absolutely killer. You’ve got the savory breakfast sausage, creamy Velveeta cheese, and the zesty kick from the taco seasoning and Rotel.

It’s a flavor explosion in every bite! Plus, the textures are heavenly-soft potatoes, gooey cheese, and a little crunch from the bacon bits on top. It’s comfort food at its finest, and it’s bound to become a regular in your rotation.

Ingredients & Tools You'll Need

To get started, here’s what you’ll need to make this delicious breakfast taco soup. Gather up some diced potatoes, a white onion, and a pack of breakfast sausage. You’ll also want some olive oil, butter, taco seasoning, a can of Rotel, and a splash of liquid smoke for that added depth of flavor.

Oh, and don’t forget the Velveeta cheese and heavy whipping cream to make it creamy and dreamy. To top it all off, some low-sodium bacon bits and a sprinkle of dried parsley will take it to the next level.

I like to keep things simple, so grab your trusty cast iron pot or a heavy-bottomed soup pot for this recipe. It’s perfect for even cooking and getting that nice golden-brown color on your potatoes. You’ll be amazed at how quickly you can whip this up!

How To Make It

This breakfast taco soup comes together in two main steps: preparation and cooking. Let’s break it down so you know exactly what to do.

Preparation

First things first, let’s get everything ready. Dice your potatoes into bite-sized chunks and chop up that onion. In your pot, add a splash of olive oil and toss in the onions and potatoes.

You want to gently fry them until they’re light golden brown and fragrant-this usually takes about 5-7 minutes. Don’t forget to season with salt as needed to bring out those flavors!

Once your potatoes are looking good, it’s time to add the breakfast sausage. Cook it until there’s no pink left, breaking it up with your spatula as you go. This step is crucial for getting that delicious meaty base that’s going to make your soup really pop.

Cooking

Now we’re getting into the fun part! After your sausage is cooked through, add in the butter, taco seasoning, Rotel, and that splash of liquid smoke. This is when the magic happens-stir it all together and let it cook down for about 5 minutes.

You’ll start to see the colors deepen and the aromas filling your kitchen. If the mixture gets too thick or starts to stick, just add a splash of water to deglaze the pan.

Next, it’s time for the star of the show: the cheese! Stir in the Velveeta and heavy whipping cream, and keep stirring until everything is melted and combined into a lovely, creamy broth. You want it to be nice and thick but still soupy enough to enjoy.

Before you serve, sprinkle in your bacon bits for that extra crunch.

Serving & Variations

Now that your breakfast taco soup is ready, let’s talk about how to serve it. I love to ladle it into big bowls and top it off with a sprinkle of dried parsley to make it look fancy. You could also add some diced avocado or a dollop of sour cream if you’re feeling extra indulgent.

Serve it up with some tortilla chips on the side for that perfect crunch!

A common consensus among home cooks is that this soup is just as good the next day, so it's perfect for leftovers. You can store it in the fridge for a few days, and it reheats beautifully on the stovetop. If you want to mix things up, consider adding black beans or corn for extra texture, or even swapping the sausage for shredded chicken if you’re looking for a lighter option.

Frequently Asked Questions

What ingredients do I need for Breakfast Taco Soup?

You will need ground meat, taco seasoning, diced tomatoes, beans, corn, bell peppers, onion, eggs, and cheese.

Can I make Breakfast Taco Soup vegetarian?

Yes, you can substitute the ground meat with a plant-based protein or extra beans for a vegetarian version.

How do I store leftovers of Breakfast Taco Soup?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Can I add other toppings to my Breakfast Taco Soup?

Absolutely! Recommended toppings include sour cream, avocado, cilantro, and crushed tortilla chips.

How long does it take to cook Breakfast Taco Soup?

It typically takes about 30 minutes to prepare and cook Breakfast Taco Soup.

Wrapping Up

So there you have it, folks! A warm, hearty breakfast taco soup that’s sure to become a favorite in your household. It’s easy, delicious, and packed with flavor.

Give it a try, and I promise you won’t be disappointed!

Recipe created by Blue Collar Chef for Trust Me Try It.

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