Description
This Creamy Taco Soup is a warm, comforting one-pot meal packed with bold taco flavor and a smooth, cheesy finish. It’s easy to make in just 30 minutes and perfect for busy weeknights, meal prep, or cozy dinners at home.
Ingredients
Scale
- 1 pound ground beef (or ground turkey)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 packet taco seasoning
- 1 cup chicken broth (or beef broth)
- 1 package (8 oz) cream cheese, cubed and softened
- Salt and pepper to taste
Instructions
- Brown the Meat: In a large pot over medium heat, cook ground beef and chopped onion until the beef is browned and onions are soft. Add minced garlic and cook for 1 more minute.
- Add the Base: Stir in taco seasoning, black beans, corn, diced tomatoes with green chilies, tomato sauce, and chicken broth. Mix well.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 10–15 minutes to let the flavors blend.
- Make It Creamy: Add cream cheese cubes. Stir continuously until completely melted and the soup is creamy.
- Season and Serve: Taste and adjust salt and pepper. Ladle into bowls and add your favorite toppings like shredded cheese, sour cream, or crushed tortilla chips.
Notes
To make it milder, use plain diced tomatoes instead of those with green chilies. For a vegetarian version, skip the meat and double the beans. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (about 1/4th of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 920mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 65mg