Creamy Taco Soup is a delicious, rich, and comforting dish that perfectly blends the bold flavors of tacos with a velvety, creamy texture. This one-pot recipe is ideal for weeknight dinners, gatherings, or when you’re craving something warm and satisfying. Packed with seasoned ground beef, beans, corn, tomatoes, and a luscious cream base, this soup is a must-try for anyone who loves Mexican-inspired flavors. Easy to make and incredibly flavorful, it’s a dish that will have everyone asking for seconds.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel tomatoes
- 2 cups beef broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Sour cream, for topping
- Tortilla chips, for serving
Instructions:
- Cook the Meat: In a large pot or Dutch oven over medium heat, cook the ground beef until browned. Break it into crumbles using a wooden spoon. Drain excess grease if necessary.
- Sauté Aromatics: Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Season the Meat: Sprinkle the taco seasoning over the beef mixture and stir well to coat evenly. Add the cumin, smoked paprika, chili powder, salt, and pepper for extra depth of flavor.
- Add Canned Ingredients: Pour in the diced tomatoes, Rotel tomatoes, drained black beans, kidney beans, and corn. Stir everything together to distribute the ingredients evenly.
- Simmer the Soup: Add the beef broth and stir well. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
- Make It Creamy: Reduce the heat to low and stir in the softened cream cheese. Keep stirring until it melts completely and incorporates into the soup, making it creamy.
- Add More Creaminess: Pour in the heavy cream or half-and-half and stir to combine. Let the soup simmer for another 5 minutes, ensuring it doesn’t boil.
- Melt the Cheese: Add the shredded cheddar cheese and stir until fully melted, creating a rich and velvety consistency.
- Taste and Adjust: Check the seasoning and adjust salt or spices if needed. Let the soup rest for a couple of minutes before serving.
- Serve and Garnish: Ladle the creamy taco soup into bowls. Garnish with fresh cilantro, a dollop of sour cream, and a sprinkle of extra shredded cheese. Serve with crispy tortilla chips on the side for added crunch.