Three-Bean Creamy Taco Soup
This Three-Bean Creamy Taco Soup is a soul-warming fusion dish that combines the robust, earthy flavors of black, kidney, and pinto beans with the zest of taco-seasoned ground beef. A splash of heavy cream creates a velvety, luxurious texture, transforming a simple pantry-staple soup into a restaurant-quality meal. It is a hearty, one-pot comfort food perfect for busy weeknights, offering a harmonious balance of spice and richness that feels like a warm embrace.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Tex-Mex fusion
- Diet: High-protein
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 pound ground beef (85% lean)
1 packet taco seasoning (1 oz)
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can diced tomatoes, with juices
1 (4-ounce) can diced green chiles
2 cups beef broth
1/2 cup heavy cream
Salt and pepper to taste
Optional toppings: shredded cheddar, sour cream, cilantro, lime wedges
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
Stir in the taco seasoning until the beef is well coated.
Add the black beans, kidney beans, pinto beans, diced tomatoes with juices, green chiles, and beef broth.
Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15-20 minutes to allow flavors to meld.
Stir in the heavy cream and cook for an additional 2-3 minutes until heated through.
Taste and season with salt and pepper as needed.
Serve hot with your favorite taco toppings.
Notes
Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 2 months. To adjust the heat, add extra diced jalapeños or a dash of hot sauce along with the green chiles.
Find it online: https://cookingwithramsay.com/three-bean-creamy-taco-soup/