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Creamy Taco Soup

A close-up of a bowl of creamy taco soup topped with sour cream, shredded cheese, and cilantro.
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A quick and comforting one-pot taco soup with ground beef, beans, and corn, finished with a creamy texture and your favorite toppings.

Ingredients

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  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 4 cups beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, crushed tortilla chips, diced avocado

Instructions

  1. In a large pot or Dutch oven, cook the ground beef and onion over medium heat until the beef is browned and the onion is softened. Drain off any excess grease.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the black beans, pinto beans, corn, diced tomatoes with green chilies, diced green chilies, beef broth, chili powder, cumin, salt, and pepper.
  4. Bring the soup to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
  5. Stir in the heavy cream and heat through, but do not boil.
  6. Serve hot, garnished with your favorite toppings.

Notes

  • This soup is freezer-friendly. Let it cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop or in the microwave.
  • For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
  • This recipe is a great base for meal planning, similar to what you might find with some meal delivery companies.

Nutrition

Find it online: https://cutcooktaste.com/creamy-taco-soup/