Creamy Beef Taco Soup

5 from 1 vote

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

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: servings

Calories: 382kcal

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

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

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!

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