Description
This Easy Creamy Taco Soup recipe is a hearty and flavorful soup that is quick to make. Packed with ground beef, beans, corn, and a blend of spices, this creamy soup is perfect for a comforting meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 (10-ounce) can diced tomatoes with green chilies
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Tortilla chips
Instructions
- Heat Olive Oil: In a large pot, heat olive oil over medium heat.
- Cook Ground Beef: Add ground beef and cook until browned. Drain excess fat if needed.
- Saute Vegetables: Stir in onion, bell pepper, and garlic. Cook until softened.
- Add Seasonings: Mix in taco seasoning, cumin, chili powder, and smoked paprika. Stir until fragrant.
- Combine Ingredients: Add tomatoes, corn, black beans, and chicken broth. Bring to a boil, then simmer.
- Finish Soup: Stir in heavy cream and cheese until melted. Season with salt and pepper.
- Serve: Garnish with desired toppings and serve hot.
Notes
- For a lighter version, use half-and-half or evaporated milk instead of heavy cream.
- Ground turkey or chicken can be substituted for beef.
- Additional vegetables like zucchini or spinach can be added for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 85 mg
