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Creamy Beef Taco Soup Recipe

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This Creamy Beef Taco Soup is a hearty, flavorful dish combining ground beef, fire-roasted tomatoes, beans, corn, and a blend of spices. Finished with cream cheese and cheddar for a rich, creamy texture, it's perfect for a comforting weeknight meal or casual gathering.

Ingredients

Meat and Seasoning

  • 1 pound lean ground beef (90% lean or leaner)
  • 1 tablespoon taco seasoning (more or less to taste)

Vegetables and Aromatics

  • 1 yellow onion (chopped, about 1 cup)
  • 1 bell pepper (chopped, about 1 cup, red, orange or yellow)
  • 3-4 cloves garlic (minced)
  • ½ jalapeño (deseeded, finely chopped, or more to taste)

Spices

  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt (more or less to taste)
  • ¼ teaspoon black pepper (more or less to taste)

Canned Goods

  • 1 15.5 ounces can fire-roasted diced tomatoes (liquid included)
  • 1 15.5 ounces can corn (drained)
  • 1 15.5 ounces can black beans (rinsed and drained)

Liquids

  • 4 cups chicken broth (or beef or vegetable broth)
  • 1 cup water

Dairy and Finishing Ingredients

  • 4 ounces cream cheese (light or regular, at room temperature cut in small cubes)
  • 1 cup cheddar cheese (shredded)
  • 1 lime (juiced)
  • Fresh cilantro (chopped)

Instructions

  1. Brown the Beef: Heat a large pot with a little cooking oil spray. Add the ground beef, season it with taco seasoning, and break it up with a wooden spoon. Cook over medium-high heat for about 5-6 minutes until browned. Remove any excess rendered fat by spooning it out or soaking it with paper towels if necessary.
  2. Sauté Vegetables: Add chopped onions, bell pepper, jalapeño, and minced garlic to the browned beef. Cook while stirring often until the vegetables soften, about 5 minutes.
  3. Add Tomatoes: Stir in the fire-roasted diced tomatoes with their liquid. Cook the mixture for about 3 minutes to combine flavors.
  4. Add Corn and Beans: Incorporate the drained corn and rinsed black beans into the pot and stir well.
  5. Simmer Soup: Add the broth and water. Bring the soup to a low boil, then reduce heat to keep it at a gentle low boil and simmer for 15 minutes to meld flavors.
  6. Make it Creamy: Add the cream cheese cubes and shredded cheddar cheese. Stir frequently and cook until the cream cheese has fully melted and the soup is creamy, about 10-12 minutes. You may cover the pot with a lid if desired to help melt faster.
  7. Finish and Serve: Stir in fresh lime juice and chopped cilantro. Adjust salt and pepper to taste. Serve hot with your favorite toppings like extra jalapeño slices, avocado, additional lime wedges, extra cheese, or tortilla chips for added texture and flavor.

Notes

  • You can substitute chicken broth with beef or vegetable broth as preferred.
  • Adjust jalapeño quantity to control the spice level.
  • For a richer soup, use regular cream cheese, or opt for light cream cheese to reduce fat.
  • If you want a thicker soup, reduce the amount of water slightly or simmer longer to concentrate flavors.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
  • To make this gluten-free, ensure your taco seasoning does not contain gluten.

Find it online: https://cookedbygrace.com/creamy-beef-taco-soup-recipe/