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Creamy Taco Soup

A close-up of a bowl of creamy taco soup, topped with shredded cheese, a dollop of sour cream, and fresh cilantro.
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A hearty and comforting Tex-Mex soup, perfect for a family dinner on a cold day.

Ingredients

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  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies
  • 1 packet taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups beef broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, shredded lettuce, chopped tomatoes, sliced jalapeños

Instructions

  1. In a large pot or Dutch oven, brown the ground beef with the chopped onion over medium-high heat. Drain off any excess grease.
  2. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced tomatoes, black beans, kidney beans, Rotel, diced green chilies, taco seasoning, chili powder, cumin, and cayenne pepper (if using).
  4. Pour in the beef broth and bring the mixture to a boil.
  5. Reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
  6. Stir in the heavy cream and heat through, but do not boil.
  7. Ladle the soup into bowls and top with shredded cheddar cheese and your favorite taco toppings.

Notes

  • For a thicker soup, you can mash some of the beans against the side of the pot before adding the broth.
  • Adjust the spice level by adding more or less cayenne pepper.
  • This soup is excellent for meal planning and can be made ahead of time.

Nutrition

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