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Creamy Taco Soup

Creamy Taco Soup

A quick and easy taco soup recipe, perfect for a weeknight meal. This creamy soup is packed with flavor and topped with your favorite taco fixings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground beef (or turkey)
  • 1 15 ounce can Diced tomatoes (canned) undrained
  • 1 15 ounce can Fire-roasted diced tomatoes (canned) undrained
  • 1 15 ounce can Corn (canned) drained
  • 1 15 ounce can Black beans (canned) rinsed and drained
  • 1 10 ounce can Diced tomatoes and green chilies (Rotel) undrained
  • 4 cups Beef broth
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Oregano
  • 0.25 teaspoon Cayenne pepper optional, for extra heat
  • 1 cup Heavy cream or half-and-half
  • to taste Salt
  • to taste Pepper
Toppings
  • Shredded cheddar cheese
  • Sour cream
  • Avocado sliced
  • Tortilla chips

Equipment

  • Large pot or Dutch oven
  • Mixing bowl

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the diced tomatoes (both canned), corn, black beans, Rotel, beef broth, chili powder, cumin, oregano, and cayenne pepper (if using).
  5. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, or until the flavors have melded.
  6. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
  7. Serve hot, topped with shredded cheddar cheese, sour cream, avocado, and tortilla chips.

Notes

For a thicker soup, simmer uncovered for the last 10 minutes of cooking. You can also add other vegetables like bell peppers or jalapenos. Leftovers can be stored in the refrigerator for up to 3 days.