Creamy Taco Soup
This creamy taco soup combines tender beef, black beans, corn, and diced tomatoes in a flavorful, hearty broth for a comforting meal ready in just 30 minutes.
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.