The Best Creamy Taco Soup
This comforting one-pot meal transforms the bold, spicy flavors of a classic taco into a velvety, luscious soup. With lean ground beef, zesty fire-roasted tomatoes, hearty black beans, and sweet corn, this soup is elevated by the addition of decadent cream cheese. Perfect for a quick weeknight dinner, it offers a luxurious, restaurant-quality experience that is simple to prepare yet satisfying enough for the whole family.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Mexican fusion
- Diet: Halal
Ingredients
1 pound lean ground beef
1 cup diced yellow onion
1 jalapeño, minced
2 teaspoons minced garlic
2 tablespoons taco seasoning
4 cups beef broth
1 can 15 oz corn, drained
1 can 15 oz black beans, drained
1 can 15 oz fire-roasted tomatoes
1 can 4 oz diced green chiles
4 ounces cream cheese, softened
Optional garnish: fresh cilantro, diced avocado, shredded cheddar cheese
Instructions
In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up with a spoon.
Add the diced onion and jalapeño to the pot and sauté until translucent.
Stir in the minced garlic and taco seasoning, cooking for about 1 minute until fragrant.
Pour in the beef broth and add the fire-roasted tomatoes, green chiles, corn, and black beans.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 20 minutes to allow flavors to meld.
Reduce heat to low and stir in the cream cheese until completely melted and the soup is creamy and smooth.
Serve warm, topped with your favorite fresh garnishes.
Notes
For a spicier flavor, keep the seeds in your jalapeño. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream cheese from separating.
Find it online: https://cookingwithramsay.com/the-best-creamy-taco-soup/