Description
Creamy Taco Soup is a hearty, comforting Tex-Mex inspired dish made with ground beef, beans, tomatoes, corn, and a rich, cheesy broth. It's quick to prepare and perfect for busy weeknights or family dinners.
Ingredients
1 lb ground beef (or ground turkey/chicken)
1 small onion, diced
3 cloves garlic, minced
1 packet taco seasoning (or 2 tbsp homemade)
1 tsp ground cumin (optional)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) Rotel (diced tomatoes with green chiles)
1 can (14.5 oz) diced tomatoes
1 block (8 oz) cream cheese, softened and cubed
2 cups chicken broth
1 cup shredded cheddar cheese
Salt & pepper to taste
Instructions
- In a large pot over medium heat, cook ground beef and diced onion until browned. Drain excess grease.
- Add minced garlic, taco seasoning, and optional cumin. Stir for 1 minute until fragrant.
- Stir in black beans, corn, Rotel, diced tomatoes, and chicken broth. Bring to a simmer.
- Reduce heat to low and add cubed cream cheese. Stir until fully melted and incorporated.
- Mix in shredded cheddar cheese until smooth and creamy.
- Season with salt and pepper. Simmer for another 5–10 minutes.
- Serve hot with your favorite toppings like tortilla chips, sour cream, or avocado.
Notes
Can substitute ground turkey or chicken for beef.
Adjust heat with jalapeños or spicy Rotel.
Make it vegetarian by omitting meat and using extra beans or veggies.
For a dairy-free version, skip cheese and use coconut milk for creaminess.
Store in fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 90mg
