Creamy Taco Soup
This creamy taco soup is loaded with ground beef, flavorful taco spices, corn, beans, and a deliciously creamy broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound lean ground beef (90% lean recommended)
- 4 cups chicken broth Can substitute beef broth.
- 2 10 ounce cans Ro-tel diced tomatoes & green chilies with juices Regular diced tomatoes can be used if necessary.
- 1 14 ounce can black beans, drained and rinsed
- 1 12 ounce can corn, drained
- 1/2 medium red bell pepper, chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (softened) Be sure to soften before adding.
- Salt and pepper to taste
Toppings (optional)
- Grated cheddar cheese
- Diced avocado
- Chopped cilantro
- Tortilla strips
Instructions
Cook the Ground Beef
- In a large soup pot, cook the ground beef over medium-high heat, breaking it up as it cooks. Cook for about 10 minutes, until browned, then drain any excess fat.
Add the Soup Ingredients
- Add the chicken broth, Rotel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika to the pot. Stir well to combine.
Simmer the Soup
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer gently for 8 minutes, stirring occasionally.
Add the Cream Cheese
- Cut the cream cheese into smaller chunks and add it to the soup. Stir until it melts into a smooth, creamy texture. Season with salt and pepper to taste.
Serve and Add Toppings
- Ladle the soup into bowls and top with your favorite toppings, such as cheddar cheese, avocado, cilantro, and tortilla strips.
Notes
This soup holds well in the refrigerator for 3-4 days in an airtight container. To reheat, warm it up on the stove over low heat, stirring occasionally. Freezing with cream cheese is not recommended due to texture changes.