Creamy Taco Soup
Welcome to Comfort in a Bowl
If you’re looking for a way to warm up your dinner table, look no further than this creamy taco soup recipe. With its rich blend of flavors and hearty ingredients, it’s the ultimate one-pot meal for cool evenings or busy weeknights. I first tried this recipe during a chilly fall evening, and it quickly became a family favorite. It’s the comforting embrace of a bowl filled with seasoned beef, vibrant veggies, and a creamy finish that makes this taco soup truly special.
Why You’ll Love This Dish
This creamy taco soup is everything you want for a quick, nutritious dinner. It checks all the boxes: it’s budget-friendly, packed with protein, and incredibly adaptable to different tastes. Plus, it easily comes together in just about 30 minutes, making it perfect for a weeknight family meal. Whether you’re hosting a game day gathering or trying to satiate hungry kids after school, this soup fits the bill beautifully.
“This taco soup has become our go-to recipe for chilly nights! It’s so creamy and flavorful, and the whole family devours it every single time.” – Jenna P.
The Cooking Process Explained
Let’s dive into the process of creating this delightful creamy taco soup. It involves several simple steps, and by the end, you’ll have a delicious and satisfying meal ready to share. By following along, you’ll feel confident cooking up this dish in no time.
What You’ll Need
- 1 pound ground beef (85/15)
- 1-2 packages taco seasoning
- 1 small yellow onion, diced
- 3 teaspoons garlic, minced
- 1 jalapeño, minced (remove membrane and seeds)
- 1 Anaheim pepper, minced
- 15oz can black beans, drained and rinsed
- 15oz can diced tomatoes with green chiles
- 15oz can corn, drained
- 4 cups chicken broth
- Zest of 1 lime
- Juice of 1/2 lime (more as desired)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4oz – 8oz cream cheese, softened (use 8oz for more creaminess)
- Toppings: sour cream, cilantro, shredded cheese, avocado
Feel free to tweak ingredients based on what’s in your pantry—black beans can be swapped for kidney beans, and any cheese you have on hand will work!
Step-by-Step Instructions
- Start by heating a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula until fully browned. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Stir them in and cook until the onions soften, about 2-3 minutes.
- Next, toss in the jalapeño, Anaheim pepper, one package of taco seasoning, black beans, diced tomatoes with green chiles, corn, chicken broth, lime zest, lime juice, salt, pepper, and oregano. Mix everything well.
- Taste the soup and adjust seasoning to your preference—add more taco seasoning, lime juice, or salt as desired.
- Stir in the cream cheese, and keep stirring until it melts and blends smoothly into the soup.
- Cover, reduce heat, and let simmer for 10 minutes to allow the flavors to meld.
- Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and avocado.
Best Ways to Enjoy It
This creamy taco soup is perfect on its own, but there are plenty of ways to enhance your bowl! Consider serving it with warm tortilla chips for dipping or alongside cornbread for an all-out comfort meal. You could even pair it with a simple side salad for a lighter touch.
How to Store & Freeze
If you happen to have leftovers (though I doubt it!), you can keep them in an airtight container in the fridge for up to 3-4 days. For longer storage, this soup freezes beautifully! Just be sure to let it cool completely before placing it in freezer-safe bags or containers. It’ll stay fresh for up to three months. When you’re ready to reheat, gently warm it on the stove, adding a splash of broth to restore its creamy texture if needed.
Pro Chef Tips
- Beef Swap: Ground turkey or chicken can also be used for a lighter option.
- Veggie Boost: Feel free to throw in chopped bell peppers, zucchini, or even a handful of spinach for extra nutrients.
- Creaminess Level: The amount of cream cheese is adjustable based on your preference for creaminess. More cream cheese will yield a richer, silkier soup.
Creative Twists
Looking to switch things up? Here are some fun variations:
- Spicy Kick: Add more jalapeño or even a dash of hot sauce if you’re craving more heat.
- Taco-Inspired Toppings: Instead of traditional toppings, consider a sprinkle of Fritos for crunch or diced pickled jalapeños for tang.
- Vegan Style: Substitute beef with lentils and use coconut cream in place of the cream cheese for a vegan-friendly option.
Common Questions
What can I use instead of ground beef?
Ground turkey, chicken, or even lentils make delicious substitutions.
How long does it take to make this soup?
The entire process generally takes about 30 minutes from start to finish.
Can I freeze the soup?
Absolutely! It freezes well for up to three months. Just make sure to cool it before freezing and reheat gently.
With these tips and tricks, you’re set to enjoy a comforting bowl of creamy taco soup that’ll satisfy your cravings any day of the week!
Creamy Taco Soup
Ingredients
Method
- Heat a large Dutch oven over medium-high heat.
- Add the ground beef and cook, breaking it apart with a spatula until fully browned. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Cook until the onions soften, about 2-3 minutes.
- Toss in the jalapeño, Anaheim pepper, one package of taco seasoning, black beans, diced tomatoes with green chiles, corn, chicken broth, lime zest, lime juice, salt, pepper, and oregano. Mix well.
- Taste the soup and adjust seasoning to your preference.
- Stir in the cream cheese, and keep stirring until it melts and blends smoothly.
- Cover, reduce heat, and let simmer for 10 minutes.
- Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and avocado.
