Description
This creamy taco soup combines lean ground beef, beans, corn, and diced tomatoes with green chilies, all simmered together with a blend of spices and finished with rich cream cheese for a comforting and flavorful meal perfect for weeknight dinners.
Ingredients
Soup Ingredients
- 1 pound lean ground beef
- 4 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
- 1 (14 ounce) can black beans (drained & rinsed)
- 1 (12 ounce) can corn (drained)
- 1/2 red bell pepper (chopped)
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (softened)
- Salt & pepper (to taste)
Toppings (Optional)
- Grated cheddar cheese
- Avocado slices
- Cilantro
- Tortilla strips
Instructions
- Brown the Beef: Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there’s excess fat, spoon most of it out.
- Add Ingredients: Add the chicken broth, Ro-tel diced tomatoes & green chilies (with juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika to the pot, leaving out the cream cheese, salt, and pepper.
- Simmer the Soup: Increase the heat to high and bring the soup to a boil. Then, reduce the heat to maintain a gentle simmer, uncovered, and cook for 8 minutes. Meanwhile, prepare any desired toppings.
- Add Cream Cheese and Season: Cut the softened cream cheese into smaller pieces and stir them into the soup until fully melted and blended. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as grated cheddar, avocado, cilantro, and tortilla strips.
Notes
- Use softened cream cheese for easy melting and a smooth, creamy texture.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth.
- Adjust the level of chili powder based on your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra zing, add a squeeze of lime just before serving.
