Creamy Taco Soup Recipe
It's pretty easy to understand why tacos are one of the most popular foods in the world. For starters, their handheld nature makes them a convenient, on-the-go food. Second, they're super customizable, and you can add any sort of taco topping or filling your corazón desires. Lastly, and most importantly, they're just flat-out delicious, boasting savory and spicy flavors that please just about any palate. This creamy taco soup recipe encompasses nearly all that we love about tacos (minus that handheld part, but hey, it's so delicious that it gets a pass).
"This soup has so many delicious flavors and textures," recipe developer Catherine Brookes says. "I love that it's a bit of a twist on a standard chili or taco filling." Speaking of the soup's flavors, Brookes describes them as "spicy, meaty, [and] creamy with plenty of garlic," not to mention the hit of freshness if you top the whole thing off with cilantro and a squeeze of lime. You could serve this soup with tortilla chips or just enjoy it as is — you can't go wrong with a soup this good.
Grab the right ingredients to make creamy taco soup
To make this soup, you'll need olive oil, a diced onion, a diced red pepper, crushed garlic, a finely chopped red chile pepper, ground beef, smoked paprika, cumin, ground coriander, oregano, chili powder, a can of chopped tomatoes, chicken stock, cream cheese, black beans, and either frozen or canned corn. It's a hefty list, but the results are definitely worth it.
Sauté the veggies and beef
In a large pot, heat the olive oil over medium heat. Then, add in both the diced onion and the diced red bell pepper; sauté those for about 10 minutes, during which time they will soften. Add in the garlic and red chile and cook those for an additional 2 minutes, then crank the heat up to medium-high. Add the ground beef and break it down with a wooden spoon. Stir the beef around consistently as it cooks; you'll know it's done once it's thoroughly browned with no pink left.
Add the rest of the soup ingredients
Once the beef is cooked, it's time to spice it up. Toss in the smoked paprika, cumin, ground coriander, oregano, and chili powder. Stir everything together then let it cook for another few minutes, allowing the seasoning to really meld with the other ingredients.
Now, add in the canned tomatoes, chicken stock, and cream cheese, stirring until the cream cheese has melted down. At that point, bring the soup to a boil, then reduce the heat to a simmer and keep it there for 15 minutes. Finally, add the drained black beans and corn, then let the soup simmer for 5 more minutes.
Serve up this creamy taco soup with fresh cilantro
All that's left to do is enjoy your creamy taco soup! Brookes recommends serving bowls with chopped cilantro, lime wedges, and tortilla chips, but you don't have to stop there. "You could perhaps add some rice or have it with a baked potato," she suggests. "Adding sour cream or guac would be great, too."
Should you have leftovers, you can rest easy knowing that they'll keep for a couple of days; just reheat them in the microwave.
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 1 red chile pepper (such as a fresno), finely chopped
- 1 pound ground beef
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- 1 (14-ounce) can chopped tomatoes
- 2 cups chicken stock
- 4 ounces cream cheese
- 1 (14-ounce) can black beans, drained
- ⅔ cup corn (frozen or canned and drained)
- chopped cilantro, for serving
- lime wedges, for serving
- tortilla chips, for serving
- Heat the olive oil in a large pot over medium. Sauté the onion and red pepper until softened, about 10 minutes.
- Add the garlic and chopped chile. Cook for another 2 minutes.
- Turn the heat up to medium-high and add the ground beef. Use a wooden spoon to break it down as it cooks. Keep stirring until it's no longer pink.
- Add the smoked paprika, cumin, ground coriander, oregano, and chili powder. Give everything a good stir and cook for another 2 minutes.
- Add the chopped tomatoes, chicken stock, and cream cheese. Stir until the cream cheese has melted and bring to a boil. Then reduce heat to a simmer and leave soup to cook for 15 minutes.
- Add the black beans and corn. Simmer for another 5 minutes.
- Ladle into bowls and serve with fresh chopped cilantro, lime wedges, and tortilla chips.
| Calories per Serving | 496 |
| Total Fat | 30.8 g |
| Saturated Fat | 12.1 g |
| Trans Fat | 1.1 g |
| Cholesterol | 92.2 mg |
| Total Carbohydrates | 29.7 g |
| Dietary Fiber | 8.9 g |
| Total Sugars | 8.3 g |
| Sodium | 495.6 mg |
| Protein | 26.4 g |
