Creamy Taco Soup
A delightful soup combining taco flavors with creamy cheese, perfect for chilly nights or casual gatherings.
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!
Notes
Serve with toppings like shredded cheese, sour cream, diced avocados, tortilla chips, or fresh cilantro. Store leftovers in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months. For spicier soup, leave seeds in jalapeño. Ground beef can be replaced with turkey or chicken for a lighter option. Consider adding extra veggies like bell peppers or zucchini.