Creamy Taco Soup
A comforting and hearty soup that brings the bold flavors of tacos right into your kitchen with a creamy texture.
Equipment
- Large Pot or Dutch Oven
- Ladle
- Heat-Safe Bowl
- Immersion Blender
Ingredients
- 1 pound Ground Beef
- 1 medium Onion Finely chopped.
- 1 15 ounce Black Beans Drained and rinsed.
- 1 15 ounce Corn Drained and rinsed.
- 1 10 ounce Tomatoes with Green Chilies Undrained.
- 1 4 ounce Green Chilies Drained.
- 1 1 ounce Taco Seasoning Package.
- 32 ounces Beef Broth
- 8 ounces Cream Cheese Room temperature.
- 1/4 cup Heavy Cream
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess grease.
- Add the chopped onion to the pot and sauté for about 3-4 minutes until softened.
- Stir in the black beans, corn, green chilies, tomatoes with green chilies, and taco seasoning. Mix well.
- Pour in the beef broth and bring the mixture to a simmer over medium-high heat.
- Once simmering, reduce heat to low and cover. Let it simmer for about 10 minutes.
- Scoop out 2-3 ladles of the hot broth into a heat-safe bowl. Add the cream cheese and blend until smooth using an immersion blender.
- Pour the cream cheese mixture back into the pot and stir in the heavy cream. Heat for a few more minutes until warmed through.
- Ladle the soup into bowls and serve with your favorite toppings.
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Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove before serving.