Creamy Taco Soup
Creamy Taco Soup combines rich ground beef, flavorful taco spices, and creamy textures to create a comforting and satisfying meal.
Servings 6 servings
Calories 1129kcal
Equipment
- Dutch Oven
Ingredients
- 1 lb ground beef
- 1 onion diced - small
- 2 cloves garlic minced
- 15 oz black beans drained and rinsed (1 can)
- 15 oz corn drained (1 can)
- 14.5 oz diced tomatoes undrained (1 can)
- 10 oz Rotel tomatoes and green chilies undrained (1 can)
- 1 packet taco seasoning
- 4 cups chicken broth
- 8 oz cream cheese softened and cubed
- 1 cup cheddar cheese - shredded
salt and pepper to taste
Optional toppings: sour cream, chopped cilantro, sliced jalapeños, tortilla chips
Instructions
- Brown the ground beef in a large Dutch oven or stockpot over medium heat until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3-4 minutes.
- Stir in the black beans, corn, diced tomatoes, Rotel, and taco seasoning.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to a simmer and add the cream cheese. Stir until completely melted and incorporated.
- Stir in the shredded cheddar cheese until melted and the soup is creamy.
- Season with salt and pepper to taste.
- Simmer for an additional 10 minutes to let the flavors come together.
- Serve hot with your choice of optional toppings.
Nutrition
Serving: 1serving | Calories: 1129kcal | Carbohydrates: 31g | Protein: 33g | Fat: 99g | Saturated Fat: 20g | Cholesterol: 106mg | Sodium: 976mg | Potassium: 854mg | Fiber: 9g | Sugar: 7g | Vitamin C: 11mg | Calcium: 232mg | Iron: 5mg | Net Carbohydrates: 21g