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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 Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
servings
Calories:
382
kcal
Author:
Taylor Ellingson
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:
382
kcal
|
Carbohydrates:
21
g
|
Protein:
21
g
|
Fat:
24
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
78
mg
|
Sodium:
1177
mg
|
Potassium:
650
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
1477
IU
|
Vitamin C:
32
mg
|
Calcium:
222
mg
|
Iron:
4
mg