Of course! A Hearty Creamy Taco Soup is the perfect fusion of a rich, comforting chowder and all the bold flavors of your favorite tacos. It’s incredibly easy to make and is a guaranteed crowd-pleaser.
Here’s a delicious and foolproof recipe that comes together in one pot.
Hearty Creamy Taco Soup
This soup is thick, creamy, packed with protein, and has just the right amount of kick.
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6-8
Ingredients
· 1 tablespoon olive oil
· 1 pound ground beef (or ground turkey/chicken)
· 1 medium yellow onion, chopped
· 1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
· 1 (15 oz) can black beans, drained and rinsed
· 1 (15 oz) can pinto beans, drained and rinsed
· 1 (15 oz) can corn, drained (or 1 ½ cups frozen corn)
· 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
· 1 (8 oz) can tomato sauce
· 4 cups chicken or beef broth
· 1 (8 oz) block cream cheese, softened and cubed
· 1 cup heavy cream or half-and-half (for a lighter option, see notes)
For Serving (Optional):
· Shredded cheddar or Mexican blend cheese
· Fresh cilantro, chopped
· Sour cream
· Sliced jalapeños
· Tortilla chips or strips
· Avocado slices
Instructions
- Brown the Meat: In a large Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat, until the beef is browned and the onion is softened. Drain off any excess grease.
- Add Seasoning: Stir in the taco seasoning and cook for 1 minute until fragrant.
- Combine Soup Base: Add the black beans, pinto beans, corn, Rotel, tomato sauce, and broth. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
- Make it Creamy: Reduce the heat to the lowest setting. Add the cubed cream cheese and heavy cream. Stir continuously until the cream cheese has completely melted and the soup is smooth and creamy. Do not let it boil after adding the dairy, as it could curdle.
- Final Touch: Taste and adjust seasoning if needed (you may want a pinch of salt).
- Serve: Ladle the hot soup into bowls and top with your favorite taco toppings like cheese, cilantro, a dollop of sour cream, and tortilla chips.
Recipe Variations & Tips
· Crockpot/Slow Cooker Method: Brown the beef and onion, then drain. Add them to the slow cooker with all other ingredients EXCEPT the cream cheese and heavy cream. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. 30 minutes before serving, stir in the cream cheese and cream until smooth.
· Instant Pot Method: Using the sauté function, brown the beef and onion. Drain. Add all other ingredients EXCEPT the cream cheese and heavy cream. Secure the lid, set the valve to sealing, and cook on HIGH PRESSURE for 5 minutes. Do a quick release. Stir in the cream cheese and cream until smooth using the sauté function on “low.”
· Lighter Version:
· Use ground turkey or chicken.
· Substitute the heavy cream with 1 cup of evaporated milk or half-and-half.
· Use reduced-fat or Neufchâtel cream cheese.
· Creamy Shortcut: If you don’t have cream cheese, you can stir in 1 cup of plain Greek yogurt or sour cream at the very end, off the heat. This adds a lovely tang.
· Spice Level: Control the heat by choosing mild, original, or hot Rotel. For more kick, add a diced jalapeño with the onions or a dash of hot sauce at the end.
· Thicker Soup: For an even thicker, chili-like consistency, mash one of the cans of beans before adding it to the pot.
This soup is even better the next day as the flavors have more time to meld. Enjoy your cozy, creamy, and incredibly flavorful meal