Quick & Creamy Taco Soup
A rich and flavorful soup combining Tex-Mex spices, black beans, tomatoes, and creamy evaporated milk to satisfy taco cravings without the hassle of assembly. Perfect for cozy weeknights!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 8 servings
- Category: Dinner
- Method: Cooking
- Cuisine: Tex-Mex
- Diet: Vegetarian
Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can tomato soup
1 (15-ounce) can black beans, drained
1 (15-ounce) can corn kernels, drained
1 diced red bell pepper
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
4 cups vegetable broth
1 can evaporated milk
Shredded cooked chicken or plant-based protein (optional)
Tortilla chips
Fresh cilantro
Avocado slices
Lime wedges
Instructions
Heat olive oil in a large pot and sauté onion and garlic until fragrant
Add tomato soup, black beans, corn, red bell pepper, and spices. Stir to combine
Pour in vegetable broth and simmer for 15 minutes
Stir in evaporated milk to create a creamy texture
Let soup rest for 5 minutes before ladling into bowls
Top with tortilla chips, cilantro, avocado, and lime
Notes
Substitute olive oil with vegetable oil for a halal-friendly fat source
Adjust spice levels by reducing cayenne pepper or chili powder
Add a splash of vinegar without alcohol for tangy brightness
Store leftovers in an airtight container for up to 3 days
Find it online: https://cookingwithramsay.com/creamy-taco-soup-recipe/