Description
Creamy taco soup is a rich, hearty one-pot meal that combines all your favorite taco flavors with a creamy, comforting twist. It’s packed with beans, corn, tomatoes, and ground meat or a plant-based alternative, perfect for weeknight dinners or meal prep.
Ingredients
- 1 tablespoon olive oil or butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef, turkey, or plant-based substitute
- 2 tablespoons taco seasoning
- 1 can (14.5 oz) diced tomatoes (with green chilies optional)
- 1 can (15 oz) corn, drained
- 1 can (15 oz) black beans or kidney beans, drained and rinsed
- 4 cups broth (chicken, beef, or vegetable)
- 4 oz cream cheese or plant-based alternative
- 1/2 cup heavy cream, half-and-half, or plant-based milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add ground meat or substitute and cook until browned. Drain excess fat if necessary.
- Stir in taco seasoning to coat the meat evenly.
- Add diced tomatoes, corn, beans, and broth. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
- Stir in cream cheese until melted and smooth.
- Pour in cream or milk and simmer another 3–5 minutes, until heated through. Adjust seasoning as needed.
- Serve hot with your favorite toppings like tortilla chips, cheese, avocado, or cilantro.
Notes
- Use plant-based alternatives for a dairy-free or vegan version.
- Adjust spice level by using mild or spicy taco seasoning and tomatoes.
- Add chopped bell peppers or jalapeños for more flavor and texture.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Reheat gently and add a splash of broth if the soup thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg
