Eva Shockey’s Elk Taco Soup

By Eva Shockey

When it comes to easy, high-protein meals that can keep up with a busy family schedule, Eva Shockey’s Elk Taco Soup is a cold-weather favorite. Made with lean wild game, plenty of vegetables, beans, and a creamy taco-inspired broth, it’s the kind of comforting weeknight recipe that comes together with minimal effort.This recipe is one that the entire family will love!

The star of this version is elk, making it a great way to turn wild game from the freezer into a hearty meal the whole family can enjoy. Elk is Eva’s favorite choice for this recipe, but moose, venison, or another ground wild game works just as well.

Another reason this soup has become a staple? It’s super customizable for your family. The corn, beans, peppers, and toppings can all be adjusted to taste, making it nearly impossible to get wrong. Eva also adds plenty of spinach, a trick she picked up from her mom years ago. The spinach cooks down into the soup, adding extra nutrients without overpowering the flavor.

The best part is how easy the preparation is. Once the meat is browned, everything can be added to a slow cooker or Instant Pot and left to simmer. Eva uses an Instant Pot when making this recipe because she can brown the meat directly in the pot, which means less cleanup.

The Prep Work

Start by browning the ground meat in a skillet over medium heat. Elk is Eva’s go-to, but moose, venison, or another wild game can be substituted.

Because wild game is naturally very lean, Eva likes to add a generous amount of olive oil while browning the meat. This helps prevent it from sticking to the pan while adding a little extra richness. Once the meat is browned, add the garlic and onion and cook until fragrant.

Transfer the meat mixture to a slow cooker or Instant Pot. Add the broth, beans, corn, Rotel, tomatoes, spinach, honey, cilantro, cumin, taco seasoning, ancho chili powder, and cream cheese.

Give everything a good stir, cover, and let the soup cook until the flavors have come together and the cream cheese has melted into the broth. The result is a creamy, hearty soup with just the right amount of taco-inspired spice.

Serve it with favorite toppings like shredded cheese, avocado, tortilla chips, jalapeños, or a dollop of sour cream or plain Greek yogurt.

Soup Ingredients:

• 2 lbs ground meat (elk, moose, venison, etc.)
• 3 cloves garlic, minced
• ½ cup onion, diced
• 3–4 tbsp taco seasoning
• ½ tsp ancho chili powder
• 2 (10 oz) cans Rotel with green chilies
• 1 (8 oz) block cream cheese
• ½ cup fresh cilantro, chopped
• 4 cups beef broth
• 2 cans black beans, drained and rinsed
• 1 can corn
• 1 pint cherry tomatoes
• 3 cups spinach
• ½ cup honey
• 1 tbsp cumin

Optional Toppings:

• Tortilla chips or strips
• Jalapeños
• Fresh cilantro
• Shredded cheese
• Sour cream or plain Greek yogurt
• Avocado

Directions

1. Brown the meat:
In a skillet over medium heat, brown the ground elk or wild game of choice. Add the minced garlic and diced onion and cook until fragrant.

2. Build the soup:
Transfer the meat mixture to a slow cooker or Instant Pot. Add the broth, beans, corn, Rotel, tomatoes, spinach, honey, cilantro, cumin, taco seasoning, ancho chili powder, and cream cheese.

3. Let it cook:
For a slow cooker, cook on Low for 4 hours or High for 2 hours, until everything is hot, creamy, and well combined.

4. Serve it up:
Ladle the soup into bowls and finish with shredded cheese, avocado, tortilla chips, jalapeños, cilantro, or any other favorite toppings.

Pro Tips

Make It Ahead:
This soup reheats beautifully and thickens slightly as it chills, making it an excellent option for leftovers.

Customize the Spice:
For more heat, add extra jalapeños or a dash of cayenne. For a milder version, reduce the taco seasoning or leave out the ancho chili powder.

Balance the Sweetness:
The honey adds a subtle sweetness that helps balance the spice. It can be reduced by half or omitted for a more savory soup.

Add Extra Greens:
Don’t be afraid to load up on spinach. It cooks down significantly while adding extra nutrients.

Serve With:
Warm tortillas, cornbread, a simple salad, or plenty of tortilla chips all make great accompaniments.

This creamy Elk Taco Soup is proof that wild game can be both incredibly flavorful and incredibly easy to prepare. With a few simple ingredients and a slow cooker or Instant Pot, it’s a cozy, protein-packed dinner that’s perfect for cold-weather nights.