Of course! This Hearty Creamy Taco Soup is the ultimate comfort food mashup. It has all the flavor of your favorite tacos in a rich, creamy, and satisfying bowl of soup. It’s incredibly easy to make and perfect for a busy weeknight.
Why You’ll Love This Soup
· Rich & Creamy: A decadent, velvety broth without being overly heavy.
· One-Pot Wonder: Easy to make and even easier to clean up.
· Fully Loaded: Packed with protein, beans, and veggies.
· Customizable: Easy to adjust the spice level and toppings.
Hearty Creamy Taco Soup
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6-8
Ingredients
· 1 tablespoon olive oil
· 1 pound ground beef (or ground turkey/chicken)
· 1 medium yellow onion, chopped
· 1 bell pepper (any color), chopped
· 3 cloves garlic, minced
· 1 (1 oz) packet taco seasoning
· 4 cups (32 oz) chicken broth
· 1 (15 oz) can black beans, drained and rinsed
· 1 (15 oz) can pinto beans, drained and rinsed
· 1 (15 oz) can corn, drained (or 1.5 cups frozen corn)
· 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
· 1 (8 oz) block cream cheese, softened and cubed
· 1 cup heavy cream or half-and-half
Toppings for Serving (The Fun Part!)
· Shredded cheddar or Mexican blend cheese
· Fresh cilantro, chopped
· Sour cream
· Diced avocado or a scoop of guacamole
· Tortilla chips or strips
· Sliced jalapeños
· A squeeze of fresh lime juice
Instructions
- Brown the Meat: In a large Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is no longer pink and the onion is softened. Add the bell pepper and cook for another 3-4 minutes. Drain off any excess grease.
- Add Aromatics & Seasoning: Add the minced garlic and taco seasoning. Cook for 1 minute until fragrant.
- Build the Soup: Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Add the black beans, pinto beans, corn, and the undrained can of Rotel. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavors to meld.
- Make it Creamy: Reduce the heat to the lowest setting. Add the cubed cream cheese and heavy cream. Stir continuously until the cream cheese has completely melted and the soup is smooth and creamy. This will take about 5 minutes. Do not let it boil after adding the cream.
- Serve: Ladle the hot soup into bowls and let everyone load up with their favorite toppings!
Chef’s Tips & Variations
· For a Smoother Soup: If you prefer a completely smooth and creamy texture, you can use an immersion blender to briefly blend about half of the soup right in the pot before adding the cream cheese.
· Spice Level Control:
· Mild: Use a “mild” taco seasoning and a can of “mild” Rotel or plain diced tomatoes.
· Spicy: Use a “hot” taco seasoning, a can of “hot” Rotel, and add a teaspoon of chopped chipotle in adobo.
· Crockpot Method: Brown the meat and onion, then add them to your slow cooker with the bell pepper, garlic, taco seasoning, broth, beans, corn, and Rotel. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. 30 minutes before serving, stir in the cream cheese and heavy cream until smooth.
· Lighter Version: Use ground turkey, low-fat cream cheese, and swap the heavy cream for evaporated milk.
· Thickness: The soup will thicken as it sits. If it becomes too thick, simply thin it out with a little extra chicken broth when reheating.
This soup is a guaranteed crowd-pleaser and makes for fantastic leftovers. Enjoy