Creamy Taco Soup

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This Creamy Taco Soup is full of hearty ground beef, tomatoes, corn, black beans and your favorite taco flavors. It's a creamy twist on a classic soup that's perfect for a chilly night.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: Servings

Calories: 601kcal

Author: Wendy

Equipment

large pot or dutch oven
Wooden Spoon

Ingredients

1 pound ground beef
1 small onion diced
2 cloves garlic minced
1 packet taco seasoning
14.45 ounces diced tomatoes undrained
15 ounces black beans drained and rinsed
15 ounces corn drained
10 ounces Rotel tomatoes and green chilies undrained
4 cups chicken broth
8 ounces cream cheese softened and cubed
1 cup shredded cheddar cheese
Salt and pepper to taste
Optional toppings: sour cream chopped cilantro, sliced jalapeños, tortilla chips

Instructions

In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3-4 minutes.
Stir in the taco seasoning, diced tomatoes, black beans, corn, and Rotel tomatoes. Pour in the chicken broth and bring to a boil.
Reduce the heat to a simmer and add the cream cheese. Stir until completely melted and incorporated.
Mix in the shredded cheddar cheese, stirring until melted and the soup is creamy.
Season with salt and pepper to taste. Simmer for an additional 10 minutes to let the flavors meld together.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition