Description
This Creamy Taco Soup combines vibrant taco flavors with a rich, creamy base, perfect for chilly evenings and quick weeknight dinners.
Ingredients
Scale
- 1 lb ground beef (85/15)
- 1–2 packages taco seasoning
- 1 small yellow onion, diced
- 3 tsp garlic, minced
- 1 jalapeño, minced
- 1 Anaheim pepper, minced
- 15 oz can black beans, drained and rinsed
- 15 oz can diced tomatoes with green chiles
- 15 oz can corn, drained
- 4 cups chicken broth
- Zest of 1 lime
- Juice of 1/2 lime
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano leaves
- 4 oz – 8 oz cream cheese, softened
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef and break it apart with a spatula as it cooks until browned. Drain any excess grease.
- Toss in the diced onion and minced garlic, stirring frequently until softened, about 2-3 minutes.
- Add the jalapeño and Anaheim pepper to the pot, along with one package of taco seasoning, black beans, diced tomatoes with green chiles, corn, chicken broth, lime zest, lime juice, kosher salt, ground black pepper, and oregano. Stir well to combine. Taste and adjust the seasonings.
- Incorporate the cream cheese, stirring on medium heat until melted and thoroughly mixed into the soup.
- Cover the pot and let it simmer for about 10 minutes.
- Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and avocado.
Notes
For a lighter version, swap ground beef for turkey or a plant-based meat. Customize spice levels to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg