Easy Creamy Taco Soup with Rotel
This comforting and hearty one-pot soup brings the bold, zesty flavors of a classic taco into a velvety, satisfying bowl. Featuring savory ground beef, protein-rich black beans, and the iconic tang of Rotel tomatoes, it is elevated by a secret addition of cream cheese for a decadent, restaurant-quality finish. Perfect for busy weeknights, this recipe is incredibly forgiving, adaptable, and a guaranteed crowd-pleaser that the whole family will love.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
1 lb ground beef (85/15 ratio)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 (10 oz) can Rotel tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (1 oz) packet taco seasoning
4 cups chicken broth
1 (8 oz) block cream cheese, softened to room temperature
1 tbsp olive oil
Optional toppings: shredded cheddar cheese, sour cream, fresh cilantro
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add ground beef and cook until browned, breaking it up with a wooden spoon.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the taco seasoning and stir to coat the beef mixture evenly.
Pour in the chicken broth, Rotel tomatoes, black beans, and corn.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes.
Reduce heat to low and stir in the softened cream cheese until fully melted and smooth.
Serve warm with your choice of optional toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. For a lighter version, use lean ground turkey instead of beef or low-fat cream cheese.
Find it online: https://cookingwithramsay.com/easy-creamy-taco-soup-with-rotel/