This Creamy Taco Soup brings the hearty flavors of a classic taco into a warm, comforting bowl perfect for any night of the week. Bursting with tender ground beef, savory onions, and a medley of wholesome vegetables, this soup combines the zest of taco seasoning with creamy richness to satisfy your craving for comfort food.
Ready in just 30 minutes, it’s an effortless meal that fills your kitchen with inviting aromas and your belly with cozy satisfaction. Topped with crunchy tortilla strips, creamy avocado, and sharp cheddar, it’s a versatile dish that the whole family will love.
- Quick to prepare in under 30 minutes, making it perfect for busy weeknights.
- A balanced blend of protein, vegetables, and creaminess for a comforting yet nutritious meal.
- Customizable toppings add texture and fresh flavors to suit your taste.
Ingredients
- Olive Oil: Two tablespoons of olive oil for sautéing beef and aromatics, adding a smooth and subtle richness.
- Lean Ground Beef: One pound of lean ground beef that provides hearty protein without excess fat.
- Onion (Diced): One medium onion, diced finely to infuse savory sweetness and depth.
- Garlic Cloves (Minced): Three cloves of fresh garlic minced for robust, aromatic flavor.
- Taco Seasoning: Two to three tablespoons to deliver the signature spicy and smoky taco essence.
- Chicken Broth: Four cups to create a flavorful, hearty soup base that melds all ingredients.
- Diced Tomatoes: One 14.5-ounce can of diced tomatoes adding bright acidity and color.
- Black Beans: One 14.5-ounce can drained and rinsed, contributing creaminess, fiber, and protein.
- Corn Kernels: One cup of sweet corn kernels for pops of natural sweetness and texture.
- Heavy Cream: A quarter cup to lend luxurious creaminess and mellow the spices.
- Salt and Pepper: To taste, enhancing all flavors and seasoning at the end.
- Fresh Lime Juice: One to two tablespoons, to brighten the soup with zesty freshness before serving.
- Toppings: Optional tortilla strips, sour cream, shredded cheddar cheese, fresh cilantro, diced avocado, and sliced green onions to personalize each bowl.
Instructions
- Brown the Meat and Sauté Aromatics
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Heat olive oil over medium-high heat in a large pot, then add ground beef, diced onion, and minced garlic. Cook for 6 to 7 minutes until the beef is browned and the onions are softened. This step builds the foundational flavor and texture for your soup.
- Incorporate Taco Seasoning
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Sprinkle in 2 to 3 tablespoons of taco seasoning, stirring well for about 30 seconds. Toasting the seasoning slightly in the pot helps release the spices’ full aroma and deepen the taste profile.
- Add Broth and Tomatoes, Simmer
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Pour in four cups of chicken broth and the canned diced tomatoes. Bring the mixture to a boil, then reduce heat and let it simmer gently for 10 minutes. This lets flavors meld and softens the tomatoes.
- Mix in Beans, Corn, and Cream
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Stir in the drained black beans, sweet corn kernels, and heavy cream, cooking just 2 to 3 more minutes until everything is heated through. The cream adds velvet texture while the beans and corn enhance heartiness.
- Adjust Seasoning and Add Lime
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Taste the soup and season with salt, pepper, and extra taco seasoning if desired. Finish with fresh lime juice stirred in to add a bright, tangy contrast balancing the richness.
- Serve with Favorite Toppings
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Ladle soup into bowls and garnish with crunchy tortilla strips, cool sour cream, shredded cheddar cheese, cilantro, diced avocado, and sliced green onions to elevate flavors and textures.
- This soup can be made vegetarian by swapping beef for plant-based crumbles or omitting meat entirely.
- Using fresh lime juice at the end is key to brightening and balancing the creamy and spicy flavors.
- Leftovers store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
Storage Tips
Store leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers, keeping for up to 3 months. Reheat gently on the stovetop or microwave.
Serving Suggestions
Pair this creamy taco soup with warm cornbread or tortilla chips for added crunch. A fresh green salad or simple guacamole on the side complements the comforting richness.
- For deeper flavor, brown the beef in batches without crowding the pan to achieve better caramelization.
- Adjust the level of creaminess by adding more or less heavy cream according to your preference.
- Use fire-roasted diced tomatoes for a smoky depth that enhances the soup’s complexity.
FAQs
- Can I make this soup in a slow cooker?
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Yes, brown the beef and sauté onions and garlic first, then add all ingredients to the slow cooker. Cook on low for 4 to 6 hours.
- Is it possible to make this gluten-free?
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Absolutely! Ensure your taco seasoning is gluten-free or make your own blend. All other ingredients are naturally gluten-free.
- Can I substitute chicken for ground beef?
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Yes, ground chicken or turkey can be used as a leaner alternative. Adjust cooking time to ensure it’s fully cooked and tender.
- What toppings go best with creamy taco soup?
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Great toppings include cheddar cheese, sour cream, fresh cilantro, avocado, green onions, and crunchy tortilla strips for texture contrast.
- How spicy is this soup?
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The spice level depends on the taco seasoning used. You can adjust by adding more for heat or reducing for milder flavor.
- Can I add more vegetables?
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Yes, bell peppers, zucchini, or jalapeños can be added during the sauté step for extra nutrition and flavor complexity.
- Is this soup freezer friendly?
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Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.
Creamy Taco Soup
Equipment
- 1 large pot for cooking soup
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 to 3 tablespoons taco seasoning
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 14.5-ounce can black beans, drained and rinsed
- 1 cup corn kernels
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1 to 2 tablespoons fresh lime juice
- Tortilla strips
- Sour cream
- Cheddar cheese
- Cilantro
- Avocado
- Green onions
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add ground beef, diced onion, and minced garlic. Cook until beef is browned and onions are soft, about 6 to 7 minutes.
- Stir in taco seasoning and cook for 30 seconds.
- Add chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in black beans, corn, and heavy cream. Cook until heated through, about 2 to 3 minutes.
- Season with salt, pepper, and additional taco seasoning if desired. Finish with fresh lime juice.
- Ladle soup into bowls and serve topped with tortilla strips, sour cream, cheddar cheese, cilantro, avocado, and green onions as desired.
Notes
- Use store-bought or homemade taco seasoning for convenience or to adjust spice level.
- Leftovers keep well refrigerated up to 4 days.
- Freeze individual portions for longer storage.
- Can be made vegetarian by substituting beef with beans or plant-based protein.
