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Creamy Taco Soup

A rich and creamy taco soup that captures all the flavors of your favorite taco fillings in a velvety soup form, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or turkey Can substitute with plant-based meat for a vegetarian option.
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream Keep the heat low after adding to prevent curdling.
  • 1 cup shredded cheese (cheddar or Mexican blend) Melt into the soup.
Optional Toppings
  • sour cream For added creaminess.
  • avocado For garnish.
  • cilantro For freshness.

Method
 

Cooking
  1. In a large pot, over medium heat, cook the ground beef or turkey until it’s browned, about 5 to 7 minutes. Break it apart with a spatula to cook evenly.
  2. Once the meat is browned, stir in the rinsed black beans, drained corn, and diced tomatoes with green chilies.
  3. Sprinkle the taco seasoning over the mixture, stirring to combine.
  4. Carefully add the chicken or vegetable broth. Bring to a gentle boil, then reduce the heat to low.
  5. Stir in the heavy cream to achieve a creamy texture.
  6. Stir in the shredded cheese and let it melt into the soup, about 2 to 3 minutes.
  7. Ladle the soup into bowls and top with your choice of sour cream, avocado, and fresh cilantro. Enjoy!

Notes

Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months (leave out toppings before freezing). Reheat on low heat.