Description
A comforting and creamy taco soup that brings the bold flavors of tacos into one satisfying bowl, perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef (90/10 lean is great)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 oz packet taco seasoning (or 2–3 tablespoons homemade)
- 10 oz can diced tomatoes with green chiles (like Ro-Tel), undrained
- 15 oz can black beans, rinsed and drained
- 15 oz can pinto beans, rinsed and drained
- 15 oz can sweet corn, drained
- 32 oz beef broth, low-sodium
- 8 oz block cream cheese, softened and cubed
- 1 teaspoon olive oil or avocado oil
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add ground beef and garlic, cooking until browned
- Sprinkle taco seasoning over the meat, stirring well to coat. Cook for an additional minute
- Pour in beef broth, undrained tomatoes, corn, black beans, and pinto beans. Stir and bring to a gentle boil
- Reduce heat to low, cover, and let simmer for at least 15 minutes
- Add cubed cream cheese to the pot and stir continuously until melted and soup is creamy. Serve and enjoy
Notes
Soften cream cheese beforehand for easier melting.
Use low heat after adding cream cheese to maintain creaminess.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 415 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg