Creamy Taco Soup
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 poundlean ground beef
- 4 cupschicken broth
- 2cans ro-tel diced tomatoes & green chilies (with juices)
- 1can black beans (drained & rinsed)
- 1can corn (drained)
- ½red bell pepper (chopped)
- ½ tablespoonchili powder
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoonground cumin
- 1 teaspoonsmoked paprika
- 8 ouncescream cheese (i used philly) (softened, see note)
- salt & pepper (to taste)
- toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc
Directions
- 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
Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.
- 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
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.