Creamy Beef Taco Soup with Corn
This comforting Creamy Beef Taco Soup with Corn is the perfect fusion of hearty beef stew and zesty taco flavors. Featuring browned ground beef, aromatic onions, garlic, and sweet corn simmered in a rich tomato-chili broth, this dish is finished with heavy cream for a velvety, spoonable texture. It is a one-pot wonder that delivers a complex depth of flavor in under an hour, making it an ideal choice for busy weeknights or a cozy Sunday dinner with the family.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-inspired American
- Diet: Halal
Ingredients
1 lb ground beef
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chilies
4 cups beef broth
1 cup heavy cream, room temperature
2 tbsp taco seasoning
1 tbsp olive oil
Salt to taste
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering.
Add diced yellow onion and sauté for about 5 minutes until soft and translucent.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon.
Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant.
Pour in the diced tomatoes with green chilies and the beef broth.
Bring the soup to a gentle simmer and cook for 15 minutes to allow flavors to meld.
Stir in the drained corn kernels and cook for another 5 minutes.
Lower the heat and slowly stir in the heavy cream until well combined.
Season with salt to taste and serve warm.
Notes
Ensure the heavy cream is at room temperature before adding to the soup to prevent curdling. You can garnish with fresh cilantro, shredded cheddar cheese, or crispy tortilla strips for added crunch.
Find it online: https://cookingwithramsay.com/creamy-beef-taco-soup-with-corn/