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Creamy Taco Soup

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A hearty and delightful soup combining robust taco flavors with rich creaminess, perfect for dinner or gatherings.

Ingredients

Scale
  • 1 pound ground beef (85/15)
  • 1–2 packages taco seasoning
  • 1 small yellow onion, diced
  • 3 teaspoons garlic, minced
  • 1 jalapeño, minced
  • 1 Anaheim pepper, minced
  • 15 oz can black beans, drained and rinsed
  • 15 oz can diced tomatoes with green chiles
  • 15 oz can corn, drained
  • 4 cups chicken broth
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 4–8 oz cream cheese, softened

Instructions

  1. Heat a large Dutch oven over medium-high heat.
  2. Add the ground beef and cook for 5-7 minutes until browned, draining excess grease.
  3. Stir in the diced onion and minced garlic, cooking for 2-3 minutes until soft.
  4. Add the minced jalapeño, Anaheim pepper, and one package of taco seasoning, cooking for an additional 2 minutes.
  5. Mix in the black beans, diced tomatoes, corn, and chicken broth. Add lime zest, lime juice, kosher salt, black pepper, and oregano.
  6. Taste and adjust seasoning as desired.
  7. Add the softened cream cheese and stir over medium heat until melted.
  8. Cover and let the soup simmer for about 10 minutes.
  9. Serve hot with desired toppings.

Notes

Great for leftovers; store in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Find it online: https://hwepodcast.com/creamy-taco-soup/