Creamy Taco Soup with Cheese and Green Onions
This indulgent Creamy Taco Soup is the ultimate comfort food, blending the bold, savory spices of classic street tacos into a rich, velvety chowder. Featuring ground beef, hearty black beans, sweet corn, and a luxurious base of heavy cream and sharp cheddar, this soup offers a perfect balance of textures. It is quick to prepare, incredibly satisfying, and finished with fresh green onions for a vibrant crunch, making it an ideal choice for busy weeknight dinners or casual weekend gatherings.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
1 lb ground beef (85% lean)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
2 cups beef broth
1 cup heavy cream
1.5 cups sharp cheddar cheese, shredded
2 tablespoons green onions, thinly sliced for garnish
Instructions
In a large pot over medium heat, brown the ground beef with the diced onions until the beef is cooked through.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add the taco seasoning and stir to coat the beef mixture thoroughly.
Pour in the black beans, corn, and beef broth, then bring to a gentle simmer.
Reduce heat to low and stir in the heavy cream.
Gradually fold in the shredded cheddar cheese, stirring constantly until melted and smooth.
Remove from heat immediately once the cheese is incorporated to prevent the soup from separating.
Serve hot, garnished with fresh green onions.
Notes
Ensure you add the cheese slowly over low heat to maintain a smooth, silky texture. If you prefer a spicier soup, feel free to add a diced jalapeño along with the onions or a dash of cayenne pepper. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.