Description
This creamy beef taco soup is a comforting, one-pot wonder that brings the vibrant, zesty flavors of taco night into a silky, spoonable format. Featuring savory ground beef, sweet corn, and a hint of spice, it is the perfect quick and nourishing meal for a busy weeknight. The final addition of heavy cream creates an indulgent base that is sure to become a family favorite for those seeking warmth on a chilly evening.
Ingredients
1 lb ground beef (80/20 fat content)
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes with green chilies
4 cups beef broth
1 cup heavy cream, room temperature
2 tbsp taco seasoning
1 tbsp extra virgin olive oil
Salt to taste
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Sauté onions for 5 minutes until soft and translucent.
Add minced garlic and sauté for 60 seconds until fragrant.
Add ground beef and cook until browned, breaking it apart with a spoon.
Stir in taco seasoning to coat the beef.
Pour in beef broth, drained corn, and diced tomatoes with green chilies.
Bring the mixture to a gentle simmer and cook for 20 minutes to meld the flavors.
Stir in the heavy cream and heat through for 2-3 minutes, ensuring it does not boil.
Adjust salt to taste and serve hot.
Notes
Ensure the heavy cream is at room temperature before adding to the soup to prevent curdling. You can garnish with fresh cilantro, shredded cheddar cheese, or crushed tortilla chips. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg