Creamy Taco Soup
A delightful and comforting creamy soup bursting with the bold flavors of traditional tacos, making it a perfect weeknight dinner or a hit at gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef (or turkey for a leaner option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (4 oz) diced green chilies
- 1 packet (1 oz) taco seasoning (store-bought or homemade)
- 4 cups beef broth or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
Toppings (optional)
- shredded cheese
- sour cream
- sliced green onions
- avocado
- tortilla chips
Instructions
Preparation
- In a large pot over medium-high heat, add the ground beef. Brown it for about 5-7 minutes until fully cooked, breaking it apart with a spatula. Drain excess fat if necessary.
- Add the diced onion and garlic to the pot. Sauté for about 3-4 minutes or until the onion is translucent. Stir frequently to prevent burning.
- Toss in the diced red and green bell peppers. Cook for another 2-3 minutes until they soften.
- Stir in the black beans, corn, diced tomatoes (with their juice), and green chilies. Mix well to combine all the ingredients.
- Sprinkle the taco seasoning into the pot. Pour in the beef or chicken broth and stir everything together. Bring the mixture to a boil.
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, allowing the flavors to meld.
- Slowly stir in the heavy cream, allowing it to incorporate smoothly into the soup. Season with salt and pepper to taste. Let it heat through without boiling.
- Ladle the soup into bowls, and garnish with your favorite toppings.
Notes
Store any leftover Creamy Taco Soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen. Reheat pan over low heat, stirring occasionally, until warmed through. If the soup thickens, add a bit of broth or water to reach your desired consistency.