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Creamy Taco Soup

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A warm and filling soup combining ground beef, savory spices, and a delightful creaminess, perfect for chilly nights.

Ingredients

  • 1 pound ground beef (85/15)
  • 1-2 packages taco seasoning (adjust for flavor)
  • 1 small yellow onion, diced
  • 3 teaspoons garlic, minced
  • 1 jalapeño, minced
  • 1 Anaheim pepper, minced
  • 15 oz can black beans, drained and rinsed
  • 15 oz can diced tomatoes with green chiles
  • 15 oz can corn, drained
  • 4 cups chicken broth
  • Zest of 1 lime
  • Juice of 1/2 lime (more as desired)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 4–8 oz cream cheese, softened
  • Sour cream, for topping
  • Fresh cilantro, for topping
  • Shredded cheese, for topping
  • Avocado, for topping

Instructions

  1. Cook the ground beef in a large Dutch oven over medium-high heat, breaking it apart until fully cooked, about 7-10 minutes. Drain excess grease.
  2. Add the diced onion and minced garlic to the pot. Stir and cook until the onion softens, approximately 2-3 minutes.
  3. Incorporate the minced jalapeño and Anaheim pepper with 1 package of taco seasoning. Stir for a minute until fragrant.
  4. Add black beans, diced tomatoes with green chiles, corn, chicken broth, lime zest, lime juice, salt, pepper, and oregano. Stir thoroughly to combine.
  5. Stir in the softened cream cheese over medium heat until melted and fully incorporated into the soup.
  6. Cover the pot and let it simmer for about 10 minutes to meld the flavors.
  7. Serve hot garnished with fresh cilantro, shredded cheese, sour cream, and sliced avocado.

Notes

Adjust the heat by using milder peppers if desired. Store leftovers in an airtight container for up to 4 days.

Find it online: https://www.chickenclassic.com/ultimate-creamy-taco-soup/