Creamy Beef Taco Soup
This creamy, ground beef Taco Soup is perfect for satisfying taco cravings when a one-pot meal suits your desired level of effort come dinnertime.
Servings: 10 cups
Calories: 268kcal
Equipment
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
*The nutrition information was calculated using an online calculator application and should be considered estimates.
No bean taco soup. If you'd prefer to leave the beans out of your taco soup, go for it! I would recommend replacing it with something since you are omitting around 15 ounces of beans - why not replace the beans with zucchini or sweet potatoes.
Creamier soup. 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.
Nutrition
Calories: 268kcal | Carbohydrates: 23g | Protein: 14g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 455mg | Potassium: 560mg | Fiber: 6g | Sugar: 6g | Vitamin A: 936IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 3mg