Creamy Taco Soup
This creamy taco soup is a one-pot dish that combines ground beef, beans, corn, and cream cheese, delivering bold Tex-Mex flavors in under 30 minutes.
Ingredients
Main Ingredients
- 1 pound lean ground beef Use lean ground beef to avoid a greasy soup.
- 4 cups chicken broth Can substitute with beef broth if desired.
- 2 cans (10 ounces each) Rotel diced tomatoes and green chilies, with juices Adds flavor; substitute with plain diced tomatoes and green chilies if needed.
- 1 can (14 ounces) black beans, drained and rinsed
- 1 can (12 ounces) corn, drained
- ½ medium red bell pepper, chopped
- ½ tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese, softened Full-fat cream cheese melts better than reduced-fat.
- to taste Salt and pepper
Optional Toppings
- grated cheddar or Mexican blend cheese
- avocado
- cilantro
- tortilla strips or chips
- lime wedges
- green onions
Instructions
Preparation
- Add the ground beef to a large soup pot set over medium-high heat. Cook for about 10 minutes or until no pink remains, breaking it up with a spoon.
- If there is excess fat, carefully spoon it off to keep the soup from feeling heavy.
- Pour in the chicken broth, then add Rotel tomatoes with juices, black beans, corn, chopped red bell pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Stir everything together.
- Increase the heat to bring the pot just to a boil, then reduce to a gentle simmer. Let the soup simmer uncovered for about 8 minutes.
- Cut softened cream cheese into small cubes and add them to the pot. Stir regularly until it melts completely.
- Taste and season with salt and pepper as needed.
- Ladle the soup into bowls, adding your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently to preserve creaminess. If freezing, add fresh cream cheese when reheating.