Creamy Taco Soup Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
5 Servings
Ingredients
  • 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)
Directions
  1. Heat the olive oil in a large pot over medium. Sauté the onion and red pepper until softened, about 10 minutes.
  2. Add the garlic and chopped chile. Cook for another 2 minutes.
  3. 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.
  4. Add the smoked paprika, cumin, ground coriander, oregano, and chili powder. Give everything a good stir and cook for another 2 minutes.
  5. 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.
  6. Add the black beans and corn. Simmer for another 5 minutes.
  7. Ladle into bowls and serve with fresh chopped cilantro, lime wedges, and tortilla chips.