Creamy Taco Soup Recipe
This Creamy Taco Soup is a hearty, flavorful one-pot meal combining seasoned ground beef, black beans, corn, and diced tomatoes with green chilies in a savory broth. Enriched with smooth cream cheese and a blend of warm spices, this comforting soup captures the essence of classic taco flavors in a creamy, delicious bowl, perfect for a cozy dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 4 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 1 (14 ounce) can black beans, drained & rinsed
- 1 (12 ounce) can corn, drained
- 1/2 red bell pepper, chopped
- 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
- Salt & pepper to taste
Optional Toppings
- Grated cheddar cheese
- Avocado slices
- Cilantro
- Tortilla strips
Instructions
- Brown the ground beef: Add the ground beef to a large soup pot over medium-high heat. Cook for about 10 minutes, breaking it up with a spoon continuously until fully browned. If excess fat is present, carefully spoon most of it out to keep the soup from being greasy.
- Add remaining ingredients (except cream cheese and seasoning): Pour in chicken broth, Ro-tel diced tomatoes with green chilies (including juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika. Stir everything to combine.
- Simmer the soup: Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce heat to maintain a gentle simmer, uncovered, for 8 minutes. During this time, prepare any desired toppings such as grated cheddar, avocado slices, cilantro, or tortilla strips.
- Melt in cream cheese and season: Cut the softened cream cheese into smaller pieces and add them to the simmering soup. Stir frequently until the cream cheese is completely melted and the soup reaches a smooth, creamy consistency. Taste and season with salt and pepper as preferred.
- Serve: Ladle the creamy taco soup into bowls and garnish with optional toppings for added flavor and texture. Enjoy warm.
Notes
- Using softened cream cheese helps it melt evenly and smoothly into the soup, avoiding lumps.
- For a spicier kick, use Ro-tel with extra hot diced tomatoes and chilies, or add additional chili powder.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or in a microwave.
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
Keywords: creamy taco soup, ground beef soup, Tex-Mex soup, comfort food, easy weeknight dinner, creamy bean soup, chili soup
Find it online: https://frommamamaya.com/creamy-taco-soup-recipe/
