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Creamy Taco Soup

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This Creamy Taco Soup is a hearty, flavorful dish that combines all the best taco flavors in a warm, comforting soup. With seasoned beef, beans, corn, and a creamy, cheesy broth, it’s an easy one-pot meal that’s perfect for busy weeknights!

Ingredients

Scale

For the Soup:

  • 1 lb ground beef (or ground turkey)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (or 2 tablespoons homemade)
  • 1 teaspoon smoked paprika (optional, for extra depth)
  • 1 teaspoon cumin
  • 1 (10 oz) can Rotel (diced tomatoes with green chilies)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 3 cups low-sodium chicken broth (or beef broth)
  • 1 (8 oz) block cream cheese, softened and cubed
  • 1 cup heavy cream (or half-and-half)
  • 1 cup shredded cheddar cheese (or Mexican cheese blend)
  • 1 tablespoon lime juice (optional, for brightness)

For Toppings (Optional):

  • Sour cream
  • Sliced avocado
  • Shredded cheese
  • Fresh cilantro
  • Crushed tortilla chips
  • Sliced jalapeños

Instructions

  1. Brown the Beef:

    • In a large pot or Dutch oven over medium heat, cook the ground beef and diced onion until browned (about 5-7 minutes).
    • Drain any excess grease, then stir in the garlic, taco seasoning, paprika, and cumin. Cook for another minute until fragrant.

  2. Add the Broth & Veggies:

    • Stir in the Rotel, black beans, kidney beans, corn, and chicken broth.
    • Bring to a simmer and let cook for 10-15 minutes, stirring occasionally.

  3. Make It Creamy:

    • Reduce heat to low and stir in the cubed cream cheese until fully melted.
    • Add heavy cream and shredded cheese, stirring until smooth and creamy.
    • Stir in lime juice for a fresh finish.

  4. Serve & Enjoy:

    • Ladle into bowls and top with your favorite garnishes like sour cream, avocado, or crushed tortilla chips.

Notes

  • Swap ground beef for shredded rotisserie chicken for a quicker version.
  • Use Greek yogurt instead of heavy cream for a lighter option.
  • Make it spicier by adding diced jalapeños or cayenne pepper.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/creamy-taco-soup/