Description
A warm, indulgent soup that combines the bold flavors of tacos with the comforting richness of creamy soup, perfect for cozy weeknight dinners.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 2 cups beef broth
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- 1 ½ cups shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: sour cream, cilantro, sliced jalapeños, tortilla chips
Instructions
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground beef and cook, breaking it apart, until it’s browned (about 5-7 minutes).
- Drain any excess fat, then toss in the chopped onion and sauté for 3-4 minutes until they soften.
- Stir in the minced garlic and let it cook for an additional 30 seconds until fragrant.
- Sprinkle the taco seasoning over the beef mixture, coating it evenly.
- Pour in the diced tomatoes, black beans, corn, and beef broth. Stir until well combined.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
- Pour in the heavy cream and add the cubed cream cheese, allowing the cream cheese to melt into the soup.
- Stir in the shredded cheddar cheese until it’s melted and fully incorporated.
- Season with salt and pepper to taste. Optionally, add cayenne pepper or extra jalapeños for spice.
- Serve hot in bowls, topped with your favorite garnishes.
Notes
Feel free to swap ground beef for ground turkey or a plant-based alternative. This soup can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American