Creamy Taco Soup
This Creamy Taco Soup is a hearty and flavorful dish perfect for any taco lover.
Equipment
- large soup pot
Ingredients
Main 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
- ½ red bell pepper chopped
- ½ tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened, see note
- Salt & pepper to taste
- Toppings (optional) grated cheddar, avocado, cilantro, tortilla strips, etc.
Instructions
Cooking Instructions
- 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 the remaining ingredients to the pot except for the cream cheese and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.
Notes
For a richer flavor, feel free to add more spices or toppings of your choice.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg
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