Description
A creamy and hearty taco soup that brings together robust flavors and comforting textures, perfect for any occasion.
Ingredients
Scale
- 1 pound ground beef (85/15)
- 1–2 packages of taco seasoning
- 1 small yellow onion, diced
- 3 teaspoons garlic, minced
- 1 jalapeño, minced (remove membrane and seeds)
- 1 Anaheim pepper, minced
- 15-ounce can black beans, drained and rinsed
- 15-ounce can diced tomatoes with green chiles
- 15-ounce can corn, drained
- 4 cups chicken broth
- Zest of 1 lime
- Juice of 1/2 lime (or more as desired)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4 ounces to 8 ounces of cream cheese, softened
Instructions
- Heat a Dutch oven over medium-high heat and add the ground beef, breaking it apart until fully browned (about 5-7 minutes). Drain excess grease.
- Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until the onion softens.
- Incorporate the minced jalapeño and Anaheim pepper along with one package of taco seasoning. Stir well.
- Add in the black beans, diced tomatoes, corn, chicken broth, lime zest, lime juice, salt, pepper, and oregano. Mix thoroughly.
- Taste and adjust seasoning if needed, adding more taco seasoning or lime juice as desired.
- Lower the heat and stir in the softened cream cheese, allowing it to melt completely.
- Cover and let simmer for about 10 minutes, then serve in bowls topped with cilantro, shredded cheese, sour cream, and avocado.
Notes
For a vegetarian option, substitute ground beef with lentils or quinoa and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco soup, creamy soup, comfort food, easy recipes, dinner
