Description
A quick and flavorful creamy taco soup loaded with ground beef, spices, and a rich broth, perfect for busy weeknights.
Ingredients
- 1 pound lean ground beef (90% lean recommended)
- 4 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 1 (14 ounce) can black beans, drained and 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 and pepper to taste
Instructions
- In a large soup pot, cook the ground beef over medium-high heat for about 10 minutes until browned; drain excess fat.
- Add chicken broth, Rotel tomatoes, black beans, corn, red bell pepper, chili powder, garlic powder, onion powder, cumin, and smoked paprika. Stir to combine.
- Bring to a boil, then reduce heat and let simmer gently for 8 minutes, stirring occasionally.
- Cut cream cheese into chunks and stir into the soup until melted and smooth; season with salt and pepper.
- Ladle into bowls and top with cheddar cheese, avocado, cilantro, and tortilla strips as desired.
Notes
This soup can be served with crusty bread, tortilla chips, or salad. Leftovers keep well in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican