Description
Creamy taco soup is a hearty and flavorful dish made with ground beef, beans, corn, and taco seasonings in a rich, creamy broth. It’s a comforting one-pot meal perfect for busy weeknights or cozy evenings.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (8 oz) package cream cheese, softened
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips
Instructions
- In a large pot or Dutch oven over medium heat, cook ground beef and diced onion until the beef is browned and onion is tender. Drain excess fat if necessary.
- Add garlic and taco seasoning, stirring for 1 minute until fragrant.
- Stir in Rotel, black beans, corn, and chicken broth. Bring to a simmer.
- Reduce heat and add cream cheese. Stir until completely melted and smooth.
- Pour in heavy cream and continue to cook on low heat for 5–10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve hot with desired toppings like shredded cheese, sour cream, or tortilla chips.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Make it spicier by adding jalapeños or using spicy Rotel.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 115mg