Creamy Taco Soup

Do you need dinner fast? This Creamy Taco Soup can be ready in only 45 minutes and uses just one pot, making it easy to prepare and clean. It is packed with ground beef, corn, beans, taco seasoning, and cream cheese, all simmered in one pot for a delicious meal.

Creamy taco soup is a satisfying dish that combines the comforting texture of soup with the bold tastes of tacos. You’ll love this delicious soup for chilly nights or when you need something rich and warm to warm you up during the cold winter months.

Why is this soup called taco soup?

This soup is called taco soup because it is a Tex-Mex (Texas, Mexico) soup, and the ingredients used in making it are similar to those used in Mexican tacos. 

Why will you love this recipe:

• Quick & Easy: It uses simple ingredients and a few steps. Forget all those fussy preparation steps and focus on enjoying a quick, delicious meal.
• Low-Carb Option: Make it low-carb by omitting the beans and corn and adding more veggies like zucchini or cauliflower.
• Customizable: This creamy beef taco soup is flexible; you could spice it up with some toppings (if you like), like avocado, taco chips, cheese, sour cream and even jalapenos.

Things you will need to make this easy beef taco soup:

• Ground beef: Take 1 lb. of ground beef. You can use it more if you like meaty soup. I usually go for 90% lean ground beef.
• Garlic: Take 2 cloves of minced garlic. I use fresh garlic, but you can substitute it with garlic powder.
• Onion: Use one medium yellow onion, diced.
• Rotel diced tomatoes: Take a 15-ounce undrained can of Mexican diced tomatoes with chilis. 
• Beans: Take a 15-ounce can of black beans. Drain and rinse these beans. You can also go with pinto beans.
• Corn: Drain the 15-oz. can of corn to use in taco soup.
• Broth: Take 4 cups of low-sodium chicken broth. 
• Taco seasoning: Take 3 tablespoons of taco seasoning. You can use store-bought or homemade.
• Cream cheese: Take 8 ounces of softened cream cheese. Let it soften at room temperature before using it.
• Salt and black pepper: To taste

Equipment required:

• Large pot
• Can opener
• Ladle
• Wooden spoon
• Cutting board

Ingredients:

this …

• 1 lb. Ground beef
• 2 cloves of garlic
• 1 medium onion
• 15-ounce corn can
• 15-ounce black bean can
• 15-ounce diced roasted tomatoes with chili
• 4 cups low-sodium chicken broth
• 8 ounces of cream cheese
• Taco seasoning 3 tbsp
• Salt and black pepper to taste

How to make taco seasoning?

Ingredients:

• 2 tbsp of chili powder
• 2/4 tsp of onion powder
• 2/4 tsp of crushed red pepper flakes
• 2/4 tsp of garlic powder
• 2/4 tsp of cumin powder
• 2/4 tsp of dried oregano
• 1 tsp of paprika
• 2 teaspoons of salt
• 2 teaspoons of ground black pepper

Method:

Mix well all the ingredients above. Your best-ever homemade taco seasoning is now ready for use in a creamy taco soup.

Instructions

1.Brown the ground beef

Place a large pot over medium-high heat. Once the pot is heated, add the ground beef and crumble it into small pieces using a spoon. In beef, sauté the garlic and onion until they become translucent, for around 2-3 minutes.

2.Add ingredients

Next, add the taco seasoning, corn, black beans, diced tomatoes, and chicken stock. Mix to combine and let the soup boil. Reduce the heat when the soup begins to boil. Maintain a simmer and continue cooking until flavors have melded for about 10 minutes.

3.Add creaminess

When the soup is done, add the cream cheese in small pieces to the pot. Stir continuously to dissolve the cream cheese properly.

4.Seasoning

Adjust salt and ground black pepper to your taste.

5.Toppings

Pour the taco soup into a bowl and top with sour cream, cheese, cilantro, avocado slices, or tortilla strips.

Substitutions and Tips:

• Substitute ground beef with turkey mince or shredded chicken for variety.
• If you’re using low-sodium broth, taste and season with herbs, spices, or a little salt.
• Substitute ingredients to adapt the recipe to keto or low-carb diets.
• Add cream in the end to keep it smooth and prevent it from curdling.
• Adjust the thickness of this soup to your preference by adding a little more water.

Storage options:

• Refrigerate: Cool the creamy beef taco soup completely. Then refrigerate it for 4 days in an airtight container.
• Freeze: Freeze this soup for up to 3 months in a freezer-safe container. Don’t add cream cheese to your soup to freeze it. When reheating, add cream cheese to the soup and for 10 minutes simmer on medium heat.

Reheating tip:

If your soup is too thick, add a splash of broth, then simmer.

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