Creamy Beef Taco Soup
A rich and hearty soup combining seasoned beef, fresh vegetables, and creamy ingredients, perfect for cozy dinners and gatherings.
Ingredients
For the Soup
- 1 tablespoon olive oil For sautéing
- 1 tablespoon unsalted butter For added richness
- 1 large green bell pepper, diced
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 1.2 pounds ground beef (85% lean) For a hearty base
- 2 tablespoons chopped pickled jalapeños Adjust to taste
- 2 tablespoons brine from jalapeños For added flavor
- 4 cups beef broth (or chicken broth)
- 3 cups crushed tomatoes
- 1 can (240 g / 8.5 oz) kidney beans, drained and rinsed
- 5 ounces corn kernels
- 2 tablespoons chipotle sauce Add more for extra heat
- ½ cup cream (20%) For creaminess
- 5 ounces cream cheese, at room temperature Ensure it's softened for easy mixing
- 5 ounces shredded cheddar cheese
- 1 tablespoon chopped cilantro For garnish
- 1 teaspoon salt To taste
- 1 teaspoon black pepper To taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- Chopped cilantro for garnish
- Chopped scallions for garnish
- Sour cream or Greek yogurt for serving For serving
Instructions
Preparation
- Prepare all ingredients: chop the vegetables and measure out the spices.
Cooking
- Heat the olive oil and butter in a large pot over medium-high heat.
- Add diced green bell pepper and cook for about three minutes until they start to soften.
- Incorporate the red onion and minced garlic, continuing to cook for an additional two minutes.
- Add the ground beef and break it apart with a wooden spoon, browning for roughly three minutes.
- Sprinkle in the salt, black pepper, cumin, coriander, smoked paprika, and oregano, adding chopped jalapeños.
- Pour in the broth and bring to a boil, then add crushed tomatoes, drained kidney beans, and corn.
- Cover the pot and let it simmer for about five minutes.
- In a separate bowl, mix chipotle sauce, cream, cream cheese, and cheddar until smooth.
- Gently add the creamy mixture to the soup, stirring until creamy and simmer for an additional five minutes.
- Taste and adjust seasoning as needed.
Serving
- Serve garnished with chopped cilantro, scallions, and a dollop of sour cream or Greek yogurt.
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Notes
Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to 3 months.