ULTIMATE CREAMY TACO SOUP
This creamy taco soup is a comforting and flavorful dish that's perfect for a weeknight dinner. It features seasoned ground beef, beans, corn, and a creamy broth, customizable with your favorite toppings. A hearty and satisfying meal the whole family will love.
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
Don't skip the simmer! The longer the soup simmers, the more the flavors develop and deepen. Aim for at least 20 minutes, but an hour is even better.
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.
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.