Cozy Creamy Taco Soup Recipe
Introduction
This creamy taco soup is a comforting and flavorful meal perfect for cozy weeknight dinners. Packed with hearty ground beef, beans, and a rich creamy broth, it’s easy to make and sure to please the whole family.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (or to taste)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned, drained)
- 4 cups beef or chicken broth
- 4 ounces cream cheese, softened and cut in chunks
- ½ cup heavy cream or half and half
- Salt and black pepper to taste
- For serving: shredded cheddar, sour cream, sliced jalapeño, cilantro, lime wedges, tortilla chips
Instructions
- Step 1: Set a large pot over medium heat. Add the ground beef and cook, breaking it up, until browned and no pink remains. Spoon off any extra fat if needed.
- Step 2: Add the diced onion to the pot and cook until soft. Stir in the minced garlic and cook for one minute until fragrant.
- Step 3: Sprinkle in the taco seasoning, ground cumin, and smoked paprika. Stir well to coat the beef evenly with the spices.
- Step 4: Pour in the diced tomatoes with their juices, black beans, corn, and broth. Bring to a gentle boil, then reduce heat to a steady simmer. Let it cook for 10 minutes.
- Step 5: Stir in the softened cream cheese until the soup is smooth and creamy. Pour in the heavy cream or half and half, then simmer for another 5 minutes. Taste and season with salt and black pepper as needed.
- Step 6: Ladle the soup into bowls and add your favorite toppings like shredded cheddar, sour cream, sliced jalapeño, cilantro, lime wedges, and tortilla chips. Serve hot and enjoy!
Tips & Variations
- Use ground turkey or chicken instead of beef for a lighter version.
- For extra heat, add a diced chipotle pepper or a dash of hot sauce.
- If you prefer a vegetarian option, skip the meat and use vegetable broth with extra beans and corn.
- Adding a squeeze of fresh lime juice right before serving brightens the flavors.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken in the fridge; add a splash of broth or water when reheating to loosen it up.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day after the flavors have melded. Prepare it in advance, then store it in the refrigerator and reheat before serving.
Can I freeze creamy taco soup?
Freezing is possible but may affect the texture because of the cream cheese and heavy cream. If freezing, cool completely and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring well.
PrintCozy Creamy Taco Soup Recipe
This creamy taco soup is a comforting and flavorful weeknight meal, combining seasoned ground beef, beans, corn, and a rich blend of cream cheese and heavy cream. Ready in just 30 minutes, it’s perfect for a cozy dinner, topped with your favorite garnishes like cheddar, sour cream, jalapeños, cilantro, lime, and tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning (or to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 (15-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned and drained
- 4 cups beef or chicken broth
- 4 ounces cream cheese, cut in chunks and softened
- 1/2 cup heavy cream or half and half
- Salt and black pepper, to taste
For Serving
- Shredded cheddar cheese
- Sour cream
- Sliced jalapeño
- Fresh cilantro
- Lime wedges
- Tortilla chips
Instructions
- Brown the Beef: Set a large pot over medium heat and add the ground beef. Cook, breaking it up with a spoon, until browned and no pink remains. Spoon off any excess fat if necessary.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook until softened. Stir in the minced garlic and cook for one minute until fragrant.
- Add Spices: Sprinkle the taco seasoning, cumin, and smoked paprika over the beef mixture. Stir well so the beef is evenly coated with the spices.
- Add Tomatoes, Beans, Corn, and Broth: Pour in the diced tomatoes with juices, black beans, corn kernels, and broth. Bring the mixture to a gentle boil, then reduce the heat to maintain a steady simmer for 10 minutes, allowing the flavors to meld.
- Incorporate Cream Cheese and Cream: Stir in the softened cream cheese, continuing to stir until it becomes smooth and fully blended. Pour in the heavy cream or half and half, then simmer for an additional 5 minutes. Taste and season with salt and black pepper as needed.
- Serve and Garnish: Ladle the hot soup into bowls and top with shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, lime wedges, and tortilla chips according to your preference. Enjoy immediately while hot.
Notes
- You can adjust the spiciness by adding more or less taco seasoning or jalapeños.
- Use either beef or chicken broth based on your taste preference.
- For a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Add extra veggies like bell peppers or zucchini for added nutrition.
Keywords: creamy taco soup, taco soup recipe, easy weeknight soup, ground beef soup, Mexican soup, comfort food
