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Description
A hearty and flavorful Creamy Taco Soup, perfect for a weeknight meal. This recipe features ground beef, beans, corn, and a rich, creamy broth, customizable with your favorite taco toppings.
Ingredients
- 1 pound ground beef (85/15)
- 1–2 packages taco seasoning
- 1 small yellow onion, diced
- 3 teaspoon garlic, minced
- 1 jalapeño, minced (remove membrane and seeds)
- 1 Anaheim pepper, minced
- 15oz can black beans, drained and rinsed
- 15oz can diced tomatoes with green chiles
- 15oz can corn, drained
- 4 cups chicken broth
- zest of 1 lime
- juice of 1/2 lime (more as-desired)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4oz – 8oz cream cheese, softened (use 8oz for more creaminess)
- Toppings: sour cream, cilantro, shredded cheese, avocado
Instructions
- Brown Beef: Bring a large dutch oven to a medium-high heat. Add ground beef and move around pan, breaking it apart, until fully cooked. Drain excess grease.
- Sauté: Add onion and garlic. Move around pan until onion softens, approx. 2-3 minutes.
- Combine: Add jalapeño, anaheim pepper, 1 package taco seasoning, black beans, tomatoes with green chiles, corn, broth, lime zest, lime juice, salt, pepper, and oregano. Stir to combine. Taste and add more taco seasoning (up to 1 more package) + the juice of the other half of lime + any additional salt. Everyone has different tastes, so adjust as desired.
- Cream Cheese + Simmer: Add cream cheese and stir on medium heat until it is fully melted and combined. Cover and let simmer 10 minutes, to let the flavors meld.
- Serve: Enjoy with your choice of fresh cilantro, shredded cheese, sour cream, and avocado.
Notes
- Adjust the amount of taco seasoning and lime juice to your personal preference.
- For a spicier soup, leave the seeds and membranes in the jalapeño.
- Feel free to add other vegetables like bell peppers or zucchini.
- If you prefer a thicker soup, you can use less broth or add a cornstarch slurry.