Creamy Taco Soup
This easy creamy taco soup is loaded with lean ground beef, savory taco spices, vibrant corn, black beans, and finished with a luscious creamy broth, making it perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound lean ground beef (at least 90% lean)
- 4 cups chicken broth (or beef broth for deeper flavor)
- 2 cans Ro-tel diced tomatoes with green chilies 10 ounces each
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1/2 red bell pepper, chopped for sweetness and texture
- 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 for smooth melt
- Salt and pepper to taste
Optional Toppings
- shredded cheddar
- diced avocado
- fresh cilantro
- tortilla strips
- lime wedges
Instructions
Preparation
- In a large soup pot over medium-high heat, crumble and cook the ground beef until no longer pink, about 8-10 minutes. Drain excess fat.
- Stir in the diced tomatoes with green chilies, black beans, corn, and chopped red bell pepper. Pour in the chicken broth.
- Add chili powder, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper. Stir thoroughly to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 8 minutes.
- Cut the softened cream cheese into small chunks and stir into the hot soup, stirring continuously until melted.
- Taste and adjust salt and pepper as needed. Serve in bowls and garnish with your choice of toppings.
Notes
For a vegetarian version, skip the beef and add extra black beans and corn. For a dairy-free option, substitute cream cheese with coconut cream or vegan cream cheese. This soup does not freeze well due to the cream cheese; add it fresh after thawing if you freeze it.