Creamy Taco Soup is a delightful dish that combines the bold flavors of taco seasoning with the comforting creaminess of cheese. Perfect for chilly nights or casual gatherings, this soup is sure to please everyone at the table. With its hearty ingredients and rich taste, it’s a simple way to enjoy the flavors of tacos in a warm bowl of soup.
Why Make This Recipe
This recipe is a fantastic choice for anyone looking for a quick and easy meal. Not only is it delicious, but it’s also made with simple ingredients that you may already have at home. The creamy texture and zesty flavor make it a favorite among both kids and adults. Plus, it’s a one-pot recipe, so cleanup is a breeze!
How to Make Creamy Taco Soup
To prepare this delicious soup, you’ll start by cooking the ground beef with onions and jalapeños. Then, you’ll add seasonings, broth, and beans, and let it simmer until everything is nicely combined. Finally, you’ll mix in the cream cheese for that signature creaminess. Here’s how to do it step by step.
Ingredients:
- 1 pound lean ground beef
- 1 cup diced yellow onion (about ½ large onion)
- 1 jalapeño (minced)
- 2 teaspoons minced garlic (about 2-3 large cloves)
- 2 tablespoons taco seasoning
- 4 cups beef broth
- 1 (15 ounce) can corn (drained)
- 1 (15 ounce) can black beans (drained)
- 1 (15 ounce) can pinto beans (drained)
- 1 (14 ounce) can fire roasted diced tomatoes
- 1 (4 ounce) can green chiles
- 8 ounces cream cheese (softened)
- Salt and pepper to taste
Directions:
- Heat a stock pot over medium-high heat.
- Add the ground beef, diced yellow onion, and minced jalapeño. Cook until the beef is browned and fully cooked.
- Stir in the minced garlic and taco seasoning. Continue cooking until the seasoning covers the meat evenly.
- Pour in the beef broth, corn, black beans, pinto beans, fire roasted diced tomatoes, and green chiles. Bring the mixture to a gentle boil.
- Lower the heat and add the cream cheese. Stir until it melts smoothly into the soup.
- Season with salt and pepper to taste. Let it simmer for about 10 minutes.
- Remove the pot from heat and serve hot!
How to Serve Creamy Taco Soup
Serve Creamy Taco Soup in bowls and top with your favorite toppings. Some great options include shredded cheese, sour cream, diced avocados, tortilla chips, or fresh cilantro. This will enhance the flavor and presentation of the soup.
How to Store Creamy Taco Soup
To store leftover Creamy Taco Soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, it’s best to freeze it. Place the soup in a freezer-safe container, and it can last up to 3 months in the freezer.
Tips to Make Creamy Taco Soup
- For a spicier soup, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- You can substitute the ground beef with ground turkey or chicken for a lighter option.
- If you want extra veggies, consider adding some chopped bell peppers or zucchini to the mix.
Variation
For a vegetarian version, simply omit the ground beef and replace it with extra beans or lentils. You can also use vegetable broth instead of beef broth to keep it vegetarian-friendly.
FAQs
1. Can I make this soup ahead of time?
Yes! You can make Creamy Taco Soup ahead of time. Just store it in the refrigerator or freezer, and reheat it when you’re ready to serve.
2. Is there a way to make it dairy-free?
To make this soup dairy-free, you can substitute cream cheese with a dairy-free version or use coconut cream for creaminess without the dairy.
3. Can I use other beans?
Absolutely! Feel free to mix and match beans based on your preference. Kidney beans or chickpeas would also work well in this soup.
Creamy Taco Soup
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 1 cup diced yellow onion (about ½ large onion)
- 1 jalapeño (minced)
- 2 teaspoons minced garlic (about 2-3 large cloves)
- 2 tablespoons taco seasoning
- 4 cups beef broth
- 1 can corn (15 ounce, drained)
- 1 can black beans (15 ounce, drained)
- 1 can pinto beans (15 ounce, drained)
- 1 can fire roasted diced tomatoes (14 ounce)
- 1 can green chiles (4 ounce)
- 8 ounces cream cheese (softened)
- Salt and pepper to taste
Instructions
Preparation
- Heat a stock pot over medium-high heat.
- Add the ground beef, diced yellow onion, and minced jalapeño. Cook until the beef is browned and fully cooked.
- Stir in the minced garlic and taco seasoning. Continue cooking until the seasoning covers the meat evenly.
- Pour in the beef broth, corn, black beans, pinto beans, fire roasted diced tomatoes, and green chiles. Bring the mixture to a gentle boil.
- Lower the heat and add the cream cheese. Stir until it melts smoothly into the soup.
- Season with salt and pepper to taste. Let it simmer for about 10 minutes.
- Remove the pot from heat and serve hot!
