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–+ servings
taco soup with ladle white spoon

Taco Soup

This creamy taco soup is rich, hearty, and packed with classic taco flavors in every bite. It comes together fast and is perfect with crunchy tortilla chips on the side.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 pound ground beef
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning 1 ounce
  • 1 can black beans 15 ounces, drained and rinsed
  • 1 can kidney beans 15 ounces, drained and rinsed
  • 1 can whole kernel corn 15 ounces, drained
  • 1 can diced tomatoes 15 ounces, undrained
  • 4 cups beef broth
  • 8 ounces cream cheese cubed and softened
  • 1 cup shredded cheddar cheese
  • ½ cup heavy cream
  • Salt to taste
  • Black pepper to taste

Method
 

  1. Heat a large pot or Dutch oven over medium heat.
  2. Add the ground beef and cook, breaking it up, until browned and fully cooked.
  3. Add the diced onion to the pot and cook for 3 to 4 minutes until softened.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the taco seasoning over the meat and stir until evenly coated.
  6. Add the black beans, kidney beans, corn, and diced tomatoes with their juices to the pot.
  7. Pour in the beef broth and stir to combine.
  8. Bring the soup to a gentle boil, then reduce the heat to low.
  9. Add the cubed cream cheese and stir until fully melted and smooth.
  10. Stir in the shredded cheddar cheese until melted.
  11. Pour in the heavy cream and stir until the soup is creamy and well combined.
  12. Simmer uncovered for 10 to 15 minutes, stirring occasionally.
  13. Season with salt and black pepper to taste.
  14. Remove from heat and serve hot with tortilla chips on the side.

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