Description
A hearty and easy creamy taco soup that’s so delicious and perfect for a quick meal.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, brown the ground beef over medium heat until no longer pink; drain excess fat.
- Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Stir in the taco seasoning, black beans, corn, diced tomatoes, and chicken broth; bring to a simmer.
- Reduce heat and add the cream cheese, stirring until fully melted and incorporated.
- Simmer for 10-15 minutes, then stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste, and serve hot.
Notes
This soup is creamy and flavorful; top with sour cream, avocado, or tortilla chips for extra texture. It’s freezer-friendly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: Mexican
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 25g
- Protein: 20g