Description
Hearty Creamy Taco Soup delivers Mexican-inspired comfort with rich, zesty flavors dancing through each spoonful. Spices and tender meat merge into a soul-warming bowl that beckons friends and family to gather around the table.
Ingredients
Scale
Protein:
- 1 pound (454 grams) ground beef
- 1 cup (240 milliliters) shredded cheddar cheese
Vegetables and Beans:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces/425 grams) black beans, drained and rinsed
- 1 can (15 ounces/425 grams) kidney beans, drained and rinsed
- 1 can (15 ounces/425 grams) corn, drained
- 1 can (10 ounces/283 grams) diced tomatoes with green chilies
Liquids and Seasonings:
- 1 packet taco seasoning mix
- 1 can (8 ounces/227 grams) tomato sauce
- 2 cups (480 milliliters) chicken broth
- 1 cup (240 milliliters) heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Brown ground beef with onions and garlic in a large pot over medium-high heat, ensuring meat is thoroughly cooked and crumbled. Drain any accumulated fat.
- Sprinkle taco seasoning over the meat, stirring to distribute evenly and create a well-coated mixture.
- Add beef broth, Rotel tomatoes, black beans, and corn to the pot. Increase heat and bring contents to a gentle boil.
- Reduce heat to low and slowly incorporate cream cheese, stirring continuously until completely melted and soup becomes smooth and creamy.
- Allow soup to simmer for 15-20 minutes at low temperature, which helps meld flavors and slightly thicken the consistency.
- Ladle soup into serving bowls and garnish with generous sprinkles of shredded cheese, dollops of sour cream, and a handful of crunchy tortilla chips.
Notes
- Opt for lean ground beef to reduce overall fat content without compromising flavor.
- Soften cream cheese at room temperature beforehand for smoother melting and easier integration into the soup.
- For a spicier kick, use hot Rotel tomatoes or add a pinch of cayenne pepper during cooking.
- Make this recipe gluten-free by using certified gluten-free taco seasoning and checking bean and corn labels.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 414 kcal
- Sugar: 6 g
- Sodium: 830 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 85 mg