Craving a bowl of pure comfort that’s both hearty and bursting with flavor? Imagine a creamy, slightly spicy broth brimming with seasoned ground beef, tender beans, and sweet corn, all topped with your favorite fixings. This Taco Soup recipe delivers that and so much more, promising a satisfying and customizable meal that’ll become a family favorite.
Ingredients
For the Soup:
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 4 ounces cream cheese, softened
For the Toppings (Optional):
- Shredded cheddar cheese
- Sour cream or Greek yogurt
- Crushed tortilla chips
- Diced avocado
- Chopped cilantro
- Diced red onion
- Sliced jalapenos
Step-by-Step Instructions
Get Started:
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
Build the Flavor:
- Stir in the black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, beef broth, taco seasoning, cumin, chili powder, and cayenne pepper (if using).
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better it tastes!
Make it Creamy:
- Reduce heat to low. Add the softened cream cheese to the pot, stirring until it is completely melted and the soup is creamy and smooth. Be patient; it might take a few minutes. Make sure the cream cheese is softened well. If you add it cold, it may not incorporate smoothly. Alternatively, you can blend a cup of the soup with the cream cheese in a blender, and then return the blended mixture to the pot.
Serve and Enjoy:
- Ladle the Taco Soup into bowls and top with your favorite toppings. Enjoy immediately!
Tips for the Best Taco Soup Ever
Don’t Skip the Simmer:
Seriously, this makes a huge difference! The longer the soup simmers, the more the flavors develop and deepen. Aim for at least 20 minutes, but an hour is even better.
Spice It Up (or Down):
This recipe is easily customizable to your preferred spice level. If you like it mild, omit the cayenne pepper. If you want more heat, add an extra pinch of chili powder or a dash of your favorite hot sauce.
Get Creative with Toppings:
The toppings are where you can really personalize this soup! Some other great options include crumbled queso fresco, pickled onions, or a dollop of guacamole.
Make it Vegetarian:
To make this soup vegetarian, simply omit the ground beef and add an extra can of beans or some diced vegetables like bell peppers and zucchini. You could even use a plant-based ground beef substitute.
Making Taco Soup High Protein
This recipe is already pretty good in the protein department thanks to the ground beef and beans, but if you’re looking to make a High Protein Taco Soup powerhouse, here are a few ideas:
- Add More Meat: Increase the amount of ground beef, or add shredded chicken or turkey.
- Extra Beans: Toss in another can of your favorite beans, like pinto beans or great northern beans.
- Greek Yogurt: Swap out the sour cream for Greek yogurt as a topping. It’s packed with protein and adds a nice tang.
By making these small adjustments, you can easily create a High Protein Taco Soup that will keep you feeling full and satisfied for hours. If you’re looking for another protein-packed soup, check out this Chicken Taco Soup!
Variations on Creamy Taco Soup
High Protein Creamy Taco Soup
To boost the protein in your Creamy Taco Soup, consider using leaner ground beef or adding shredded chicken. You can also incorporate lentils or quinoa for an extra protein punch. Top with a dollop of Greek yogurt instead of sour cream for an additional boost.
High Protein Chicken Tortilla Soup
For a variation, try making a High Protein Chicken Tortilla Soup. Use shredded chicken instead of ground beef, add black beans and corn, and garnish with tortilla strips, avocado, and a squeeze of lime. You can also add a dollop of Greek yogurt for creaminess and extra protein.
Slow Cooker Option:
This soup is also fantastic in the slow cooker! Brown the ground beef as directed, then transfer it to your slow cooker along with all the other ingredients (except the cream cheese). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream cheese during the last 30 minutes of cooking.
Freezing and Storage:
Taco soup freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Taco Soup
Taco Soup is a hearty meal on its own, but it’s even better with a few complementary sides. Here are some of my favorites:
- Cornbread: A classic pairing! The sweetness of the cornbread balances the savory soup perfectly.
- Tortilla Chips and Salsa: For extra crunch and flavor.
- A Simple Salad: A light green salad with a vinaigrette dressing provides a refreshing contrast.
- Mexican Rice: Mexican Beef And Rice Soup can be both a soup and side. A great addition to the main meal.
And if you are looking for a casserole instead, check out this Slow Cooker Taco Casserole!
Other Delicious Soup Recipes to Try
If you’re looking for more comforting and flavorful soup recipes, be sure to check out these:
- Southwest Chicken Soup Fiesta: A vibrant and flavorful soup with a kick of spice.
- Green Chile Enchilada Soup: A creamy and cheesy soup that tastes like enchiladas in a bowl.
This creamy taco soup is more than just a meal; it’s an experience. The customizable toppings, the ease of preparation, and the incredible flavor all combine to create a dish that’s perfect for a weeknight dinner or a cozy weekend gathering. So, gather your ingredients, fire up the stove, and get ready to enjoy a bowl of pure comfort!
How can I adjust the spice level of the taco soup?
To make the soup milder, omit the cayenne pepper. For more heat, add extra chili powder or hot sauce.
Can I make this taco soup vegetarian?
Yes, simply omit the ground beef and add an extra can of beans or diced vegetables like bell peppers and zucchini. You could also use a plant-based ground beef substitute.
How long can I store the taco soup in the freezer?
Taco soup can be stored in the freezer for up to 3 months in freezer-safe containers or bags.
What are some ways to increase the protein content of the soup?
You can increase the protein by adding more ground beef, shredded chicken, or turkey. You can also add an extra can of beans or swap sour cream for Greek yogurt as a topping.
ULTIMATE CREAMY TACO SOUP
Equipment
- Large pot
- Dutch oven
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Ladle
- Can opener
- Blender (optional)
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper optional, for extra heat
- 4 ounces cream cheese, softened
- Shredded cheddar cheese, for topping
- Sour cream or Greek yogurt, for topping
- Crushed tortilla chips, for topping
- Diced avocado, for topping
- Chopped cilantro, for topping
- Diced red onion, for topping
- Sliced jalapenos, for topping
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, beef broth, taco seasoning, cumin, chili powder, and cayenne pepper (if using).
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour, to allow the flavors to meld. The longer it simmers, the better it tastes!
- Reduce heat to low. Add the softened cream cheese to the pot, stirring until it is completely melted and the soup is creamy and smooth. Be patient; it might take a few minutes. Make sure the cream cheese is softened well. If you add it cold, it may not incorporate smoothly. Alternatively, you can blend a cup of the soup with the cream cheese in a blender, and then return the blended mixture to the pot.
- Ladle the Taco Soup into bowls and top with your favorite toppings. Enjoy immediately!
Notes
This recipe is easily customizable to your preferred spice level. If you like it mild, omit the cayenne pepper. If you want more heat, add an extra pinch of chili powder or a dash of your favorite hot sauce.
Taco soup freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
To make it vegetarian, simply omit the ground beef and add an extra can of beans or some diced vegetables like bell peppers and zucchini. You could even use a plant-based ground beef substitute.
