Creamy Taco Soup

Creamy Taco Soup

from saltandlavender.com
30 min

This 30-minute taco soup recipe is loaded with ground beef, flavorful taco spices, corn, beans, and has a completely irresistible creamy broth! It's quick and easy to make.

Ingredients

  • 1 pound lean ground beef
  • 4 cups chicken broth
  • 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
  • 1 (14 ounce) can black beans (drained & rinsed)
  • 1 (12 ounce) can corn (drained)
  • 1/2 red bell pepper (chopped)
  • 1/2 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 8 ounces cream cheese (I used Philly) (softened, see note)
  • Salt & pepper (to taste)
  • Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

Directions

  1. 1

    Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.

  2. 2

    Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.

  3. 3

    Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.

  4. 4

    Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.