Creamy Taco Soup
Creamy taco soup made easy in one pot with bold flavors and simple ingredients. Cozy up with a bowl tonight. Get the full recipe now.
Ingredients
- 1 pound ground beef 85/15 or lean
- 1 small yellow onion diced
- 3 teaspoons garlic minced
- 1 jalapeño minced (seeds removed)
- 1 Anaheim pepper minced
- 1 to 2 packets taco seasoning
- 1 can black beans 15 oz, drained and rinsed
- 1 can diced tomatoes with green chiles 15 oz
- 1 can corn 15 oz, drained
- 4 cups chicken broth
- Zest of 1 lime
- Juice of 1 lime divided
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 to 8 oz cream cheese softened (adjust for creaminess)
Instructions
- Heat a large pot over medium-high. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add diced onion and garlic to the pot. Stir and cook until onion is softened, about 2 to 3 minutes.
- Stir in jalapeño, Anaheim pepper, 1 packet of taco seasoning, black beans, tomatoes, corn, chicken broth, lime zest, half the lime juice, oregano, salt, and pepper. Mix well and taste. Add more seasoning or lime juice if desired.
- Lower heat to medium. Add cream cheese in chunks and stir gently until fully melted and the soup becomes creamy.
- Let the soup simmer for 10 minutes, uncovered, to allow flavors to blend.
- Serve hot with your choice of toppings.
Notes
Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Total Fat | 24 g |
| Saturated Fat | 10 g |
| Carbohydrates | 28 g |
| Fiber | 6 g |
| Protein | 22 g |
| Sodium | 930 mg |
| Vitamin C | 25% DV |