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Creamy Taco Soup

A close-up of a bowl of Creamy Taco Soup, featuring beans, corn, ground meat, and a swirl of cream and cheese.
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A hearty and comforting Tex-Mex soup with ground beef, beans, and corn, finished with a creamy, cheesy texture. Perfect for a family weeknight dinner.

Ingredients

Scale
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, shredded lettuce, chopped tomatoes, avocado, tortilla chips

Instructions

  1. In a large pot or Dutch oven, cook the ground beef and chopped onion over medium-high 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 diced tomatoes, black beans, kidney beans, corn, Rotel, taco seasoning, chili powder, cumin, and beef broth.
  4. Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or up to 1 hour, stirring occasionally.
  5. Stir in the heavy cream and shredded cheddar cheese. Heat through until the cheese is melted and the soup is creamy. Do not boil after adding cream.
  6. Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier soup, use a hotter variety of Rotel or add a pinch of cayenne pepper.
  • If you prefer a thicker soup, you can mash some of the beans against the side of the pot before adding the cream.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

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