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creamy taco soup

Creamy Taco Soup Recipe

This creamy taco soup combines seasoned beef, beans, and cheese for a hearty, flavorful meal with a spicy kick.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6 People
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 ib Ground beef
  • 1 packet Taco seasoning
  • 1 can (15 oz) Diced tomatoes
  • 1 can (15 oz) Black beans
  • 1 can (15 oz) Corn kernels
  • 1 cup Chicken broth
  • 1 package (8 oz) Cream cheese
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • to taste Salt and pepper
  • As desired Toppings

Method
 

  1. Cook the Beef: In a large pot, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.
  2. Add the Seasonings: Stir in the taco seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Let the spices cook for 1-2 minutes to enhance their flavor.
  3. Add the Base Ingredients: Pour in the diced tomatoes (with juices), black beans (drained and rinsed), corn, and chicken broth. Stir to combine.
  4. Simmer: Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld together.
  5. Add the Cream Cheese: Cut the softened cream cheese into cubes and stir it into the soup until it’s completely melted and the soup is creamy.
  6. Taste and Adjust: Taste the soup and adjust the seasoning with salt, pepper, or additional taco seasoning as needed.
  7. Serve: Ladle the soup into bowls and add your favorite toppings like shredded cheese, sour cream, avocado, or tortilla chips.

Notes

  • Meat Options: Feel free to use ground turkey or chicken as a leaner alternative to ground beef.
  • Creaminess: For a richer soup, you can add more cream cheese or a splash of heavy cream, but adjust the seasoning accordingly.
  • Spice Level: Adjust the spice level by adding more taco seasoning, chopped jalapeños, or hot sauce. For a milder version, reduce the seasoning or omit the hot sauce.
  • Toppings: Get creative with toppings like shredded lettuce, diced tomatoes, or crushed tortilla chips for extra texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding broth if needed.
  • Freezing: This soup freezes well for up to 3 months. Just leave out fresh toppings until serving.