Creamy Taco Soup
This Creamy Taco Soup is the perfect weeknight dinner! This easy soup recipe is ready in 30 minutes for a delicious comfort food meal with pantry staples.
Ingredients
- 1 pound ground beef
- 1 onion finely chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained and rinsed
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (4 ounce) can green chilies, drained
- 1 (1 ounce) package taco seasoning
- 32 ounces beef broth
- 8 ounces cream cheese room temperature
- 1/4 cup heavy cream
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium heat. Drain off any grease.
- Add the chopped onion and saute for 3-4 minutes until softened.
- Add the drained cans of beans, corn, and green chilies. Add the undrained can of tomatoes, taco seasoning, and beef broth. Stir the soup well and bring to a simmer over medium-high heat. Once the soup is simmering, reduce the heat to low, cover, and allow the soup to simmer for 10 minutes.
- Use a ladle to remove some of the broth (2-3) scoops into a heat-safe bowl or measuring cup. Add the softened cream cheese to the hot broth and use an immersion blender to blend until completely smooth.
- Pour the cream cheese mixture and heavy cream back into the soup and stir.
- Serve soup with shredded cheddar, green onions, jalapenos or whatever Mexican toppings you enjoy.
Notes
If you do not have an immersion blender, you can simply add the softened cream cheese to the soup and whisk vigorously. However, it is harder to achieve a perfectly smooth texture.
Nutrition
Serving: 1 and 1/2 cupsCalories: 416kcalCarbohydrates: 29gProtein: 28.2gFat: 20.2gCholesterol: 99mgSodium: 1495mgFiber: 9gSugar: 7.2g
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