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–+ servings

Creamy Taco Soup

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A flavorful and creamy taco soup that's perfect for chilly evenings and busy weeknights, packed with protein and veggies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) Can substitute with ground turkey or chicken.
  • 1-2 packages taco seasoning Adjust based on taste.
  • 1 small yellow onion, diced
  • 3 teaspoons garlic, minced
  • 1 jalapeño, minced Remove membrane and seeds for milder flavor.
  • 1 Anaheim pepper, minced
  • 15 oz can black beans, drained and rinsed Can substitute with kidney beans.
  • 15 oz can diced tomatoes with green chiles
  • 15 oz can corn, drained
  • 4 cups chicken broth
  • 1 lime zest of
  • 1/2 lime juice of (more as desired)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 4-8 oz cream cheese, softened Use 8oz for creaminess.
Toppings
  • sour cream
  • cilantro
  • shredded cheese
  • avocado

Method
 

Preparation
  1. Heat a large Dutch oven over medium-high heat.
  2. Add the ground beef and cook, breaking it apart with a spatula until fully browned. Drain any excess fat.
  3. Add the diced onion and minced garlic to the pot. Cook until the onions soften, about 2-3 minutes.
Cooking
  1. 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.
  2. Taste the soup and adjust seasoning to your preference.
  3. Stir in the cream cheese, and keep stirring until it melts and blends smoothly.
  4. Cover, reduce heat, and let simmer for 10 minutes.
  5. Serve hot, garnished with fresh cilantro, shredded cheese, sour cream, and avocado.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 1000mgFiber: 10gSugar: 4g

Notes

This soup is great on its own or served with tortilla chips, cornbread, or a side salad. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to three months. Reheat gently, adding broth as needed to regain creaminess.
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