Description
This Creamy Taco Soup is a hearty, flavorful dish that combines all the best taco flavors in a warm, comforting soup. With seasoned beef, beans, corn, and a creamy, cheesy broth, it’s an easy one-pot meal that’s perfect for busy weeknights!
Ingredients
Units
Scale
For the Soup:
- 1 lb ground beef (or ground turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade)
- 1 teaspoon smoked paprika (optional, for extra depth)
- 1 teaspoon cumin
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 3 cups low-sodium chicken broth (or beef broth)
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese (or Mexican cheese blend)
- 1 tablespoon lime juice (optional, for brightness)
For Toppings (Optional):
- Sour cream
- Sliced avocado
- Shredded cheese
- Fresh cilantro
- Crushed tortilla chips
- Sliced jalapeños
Instructions
-
Brown the Beef:
- In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion until browned (about 5-7 minutes).
- Drain any excess grease, then stir in the garlic, taco seasoning, paprika, and cumin. Cook for another minute until fragrant.
-
Add the Broth & Veggies:
- Stir in the Rotel, black beans, kidney beans, corn, and chicken broth.
- Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.
-
Make It Creamy:
- Reduce heat to low and stir in the cubed cream cheese until fully melted.
- Add heavy cream and shredded cheese, stirring until smooth and creamy.
- Stir in lime juice for a fresh finish.
-
Serve & Enjoy:
- Ladle into bowls and top with your favorite garnishes like sour cream, avocado, or crushed tortilla chips.
Notes
- Swap ground beef for shredded rotisserie chicken for a quicker version.
- Use Greek yogurt instead of heavy cream for a lighter option.
- Make it spicier by adding diced jalapeños or cayenne pepper.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.