Creamy Beef Taco Soup

Creamy Beef Taco Soup

Creamy Beef Taco Soup is the perfect soup to satisfy taco cravings when a one-pot meal suits your desired level of effort come dinnertime.

Course Main Course

Cuisine Mexican-American

Keyword creamy beef taco soup, creamy taco soup

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 268kcal

Author Christina Koncker

Equipment

1 Dutch oven

Ingredients

1 pound ground beef
1 yellow onion, diced (around 2 cups)
1 green bell pepper, diced
6-8 garlic cloves, minced
1 tablespoon ancho chili powder
½ tablespoon cumin
½ tablespoon paprika
2 10 ounce cans Ro-tel diced tomatoes
1 12 ounce can sweet corn
1 15 ounce can black beans
1 32 ounce container vegetable broth
4 ounces cream cheese
salt and pepper, to taste (optional)
toppings such as grated cheddar cheese, sliced avocado, sour cream or tortilla strips (optional)

Instructions

Take the cream cheese out of the fridge first so that it has time to soften while you prepare the Creamy Taco Soup.
4 ounces cream cheese
Add the ground beef to a large Dutch oven over medium-high heat. Cook the beef, stirring occasionally until it’s cooked through, around 7 minutes. I like to season the meat after it’s browned for a few minutes. Add the ancho chili powder, cumin, and paprika as the meat cooks.
1 pound ground beef, 1 tablespoon ancho chili powder, ½ tablespoon cumin, ½ tablespoon paprika
Strain excess fat off into a separate container and spread ground beef onto paper towels. Add a little of the strained beef grease back to the Dutch oven. Add yellow onion and green bell pepper and cook for 4-5 minutes, stirring occasionally.
1 yellow onion, diced, 1 green bell pepper, diced
Add garlic and continue cooking for an additional minute, stirring the whole time.
6-8 garlic cloves, minced
Strain corn and black beans. Add the corn, black beans, Ro-tel, and vegetable broth to the Dutch oven.
2 10 ounce cans Ro-tel diced tomatoes, 1 12 ounce can sweet corn, 1 15 ounce can black beans, 1 32 ounce container vegetable broth
Increase the heat to high to bring the soup to a boil. Upon boiling, immediately turn down the heat to a simmer. Simmer for around 15-20 minutes.
While the soup simmers, add cream cheese to a bowl. Spoon out some of the soup liquid into the bowl with cream cheese. Stir until the cream cheese has completely melted in (you can use a blender if you’d like to speed up this process).
Add the melted cream cheese mixture to the soup and stir to combine. Remove soup from heat.
Taste and season the soup with salt and pepper (if desired). Serve with shredded cheese and tortilla strips!
salt and pepper, to taste, toppings such as grated cheddar cheese, sliced avocado, sour cream or tortilla strips

Notes

For an even creamier soup, blend one can of Ro-tel before adding to the soup; it will add body and creaminess without increasing the calories.

The nutrition information was calculated using an online calculator application and should be considered estimates.

Nutrition