Creamy Taco Soup
This creamy taco soup is loaded with seasoned beef, beans, corn, and bold taco flavor in a rich, velvety broth. Ready in 30 minutes for busy weeknight dinners!
Ingredients
- 1 pound lean ground beef
- 1 cup yellow onion , finely chopped
- 1 red bell pepper , chopped
- 1-2 Tablespoons taco seasoning
- 1 teaspoon salt
- 1 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) black beans , drained and rinsed
- 1 can (15 ounces) kidney beans , drained and rinsed
- 1 can (15 ounces) white beans , drained and rinsed
- 1 cup corn , I prefer frozen white corn
- 1 can (15 ounces) tomato sauce
- 1 can (15 ounces) diced tomatoes
- ½ cup fresh salsa
- ¼ cup chopped cilantro
- 8 ounces cream cheese (one block), chopped into cubes and at room temperature
Optional toppings: Sour cream, Shredded cheese, Avocado, Lime, Tortilla strips
Instructions
- Brown beef with veggies. In a large pot, add 1 pound ground beef and cook over medium-heat for a few minutes. Add onions and red bell peppers and sauté 3 minutes, or until softened. Drain any grease, then stir in 2 Tablespoons taco seasoning, 1 Tablespoon chili powder, 1 teaspoon salt and 1 teaspoon garlic powder. Stir in the can of green chiles and cook for another minute.
- Add in beans and tomatoes. Add in 1 can black beans, 1 can kidney beans, 1 can white beans, 1 cup corn, 1 can tomato sauce, 1 can diced tomatoes, and 1/2 cup salsa until combined. Stir well.
- Simmer, stirring occasionally, 15 to 30 minutes, or longer if time allows. Add 1/2 warm water if starts to thicken.
- Serve: Add the cream cheese in small pieces to the soup and stir until fully melted and smooth. Stir in cilantro and season with salt and pepper, then serve with your favorite toppings.
Notes
Topping: If you have a little bit of time, I recommend topping the soup with homemade tortilla strips. Or dip it with tortilla chips or fritos.
Crockpot version: Brown beef, onions, and bell peppers in a skillet first. Add all ingredients except cream cheese to the crockpot and cook on low 6 to 7 hours, or on high 3 to 4 hours. Add cream cheese before serving.
Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.
To freeze: Let soup cool completely. Place in a zip-top bag or freezer container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator overnight or microwave. Simmer in a pot over low-heat until warm.
Nutrition
Serving: 350grams, Calories: 217kcal, Carbohydrates: 11g, Protein: 15g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 569mg, Potassium: 407mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1336IU, Vitamin C: 22mg, Calcium: 48mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
