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Creamy Taco Soup

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A rich, velvety soup with bold taco flavors, perfect for cozy fall nights. Quick, easy, and endlessly customizable.

Ingredients

Scale
  • 1 lb lean ground beef
  • 1 medium yellow or white onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can Rotel tomatoes (diced tomatoes with green chilies)
  • 1 can black beans, rinsed and drained
  • 1 cup corn (canned or frozen)
  • 2 tablespoons taco seasoning
  • 8 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, avocado slices, fresh cilantro, tortilla strips, jalapeños

Instructions

  1. Heat a large pot over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is soft. Drain any excess grease.
  2. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
  3. Pour in the chicken broth, Rotel tomatoes, black beans, corn, and taco seasoning. Stir well to combine.
  4. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10-15 minutes.
  5. Cut the softened cream cheese into small cubes and stir it into the soup until completely melted and creamy.
  6. Stir in half of the shredded cheddar cheese, reserving the rest for garnish.
  7. Ladle the soup into bowls and top with your favorite toppings, like tortilla strips, sour cream, or fresh cilantro.

Notes

[‘Make sure cream cheese is softened for smooth melting.’, ‘Adjust spice level with mild or spicy Rotel tomatoes.’, ‘Toppings like tortilla strips or avocado add texture and flavor.’, ‘Soup tastes even better the next day as flavors develop.’]

Nutrition

Keywords: taco soup, creamy soup, Tex-Mex recipe, fall comfort food, quick dinner, one-pot meal

Find it online: https://atomicbite.com/creamy-taco-soup-recipe-perfect-for-cozy-fall-nights/