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Creamy Beef Taco Soup
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5 from 1 vote

Creamy Beef Taco Soup

A quick and easy taco soup made with ground beef, corn, black beans, and some cream cheese and shredded cheese to make it creamy.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 8 servings
Calories: 382kcal

Ingredients

  • 1 lb ground beef
  • 1 white onion diced
  • 1 red bell pepper stem and seeds removed, diced
  • 2 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 10 ounce can diced tomatoes with green chiles (Rotel)
  • 1 ½ cups frozen corn
  • 15 ounce can black beans drained and rinsed
  • 4 cups chicken broth
  • 4 ounces cream cheese cut up into smaller chunks so it's easier to melt into the soup
  • 1 ½ cups shredded cheddar cheese

Toppings:

  • diced green onions, diced avocado, crushed tortilla chips, shredded cheese, cilantro, diced red onion, sliced jalapenos

Instructions

  • In a large soup pot, add the ground beef and cook, breaking it into smaller pieces, until browned.
  • Add the onion and red bell pepper, cooking another 5 minutes to soften.
  • Add the chili powder, cumin, garlic, powder, and salt, and stir well to combine.
  • Add the diced tomatoes, corn, black beans, and chicken broth.
  • Bring to a boil and let simmer for 15-20 minutes.
  • Stir in the cream cheese until melted.
  • Lastly, add the shredded cheese and stir well to combine.
  • Serve topped with suggested toppings.
  • Enjoy!

Notes

Softened cream cheese will melt into the soup easier, so set it out on the corner when you start making the soup.

Nutrition

Calories: 382kcal | Carbohydrates: 21g | Protein: 21g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1177mg | Potassium: 650mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1477IU | Vitamin C: 32mg | Calcium: 222mg | Iron: 4mg