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Creamy Taco Soup

Creamy Taco Soup

A hearty and flavorful taco soup, perfect for a weeknight dinner. This creamy recipe is packed with beans, corn, and tomatoes, topped with your favorite fixings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground beef (or turkey)
  • 1 15 ounce can Diced tomatoes undrained
  • 1 15 ounce can Fire-roasted diced tomatoes undrained
  • 1 15 ounce can Corn drained
  • 1 15 ounce can Black beans rinsed and drained
  • 1 10 ounce can Rotel diced tomatoes and green chilies, undrained
  • 4 cups Beef broth
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Oregano
  • 0.25 teaspoon Cayenne pepper optional, for extra heat
  • 1 cup Heavy cream or half-and-half
  • to taste Salt
  • to taste Pepper
  • as needed Shredded cheddar cheese topping
  • as needed Sour cream topping
  • as needed Avocado topping
  • as needed Tortilla chips topping

Equipment

  • Large pot or Dutch oven
  • Mixing Bowl

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and cook until softened, about 5 minutes.
  2. Add minced garlic and cook for 1 minute more, until fragrant.
  3. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in diced tomatoes (both canned and fire-roasted), corn, black beans, Rotel, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using).
  5. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the flavors have melded.
  6. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
  7. Serve hot, topped with shredded cheddar cheese, sour cream, avocado, and tortilla chips.

Notes

For a spicier soup, add more cayenne pepper or a few dashes of your favorite hot sauce. You can also add other vegetables, such as bell peppers or zucchini. Leftovers can be stored in the refrigerator for up to 3 days.