Description
Creamy Taco Soup with Avocado and Lime is the ultimate comfort food, blending robust Tex-Mex flavors into a velvety, spoonable bowl. This hearty recipe combines seasoned ground beef, earthy black beans, and sweet corn in a rich, creamy base. Finished with fresh avocado and a bright squeeze of lime, it provides a perfect contrast of warm, savory notes and cool, acidic freshness. Ideal for busy weeknights, this one-pot meal is satisfying, easy to prepare, and tastes even better as leftovers the next day.
Ingredients
1 tablespoon extra virgin olive oil
1 pound ground beef (85% lean)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn kernels, drained
1 (10-ounce) can diced tomatoes with green chiles
2 cups beef broth
1/2 cup heavy cream
1 ripe avocado, diced
1 lime, cut into wedges
Fresh cilantro for garnish
Instructions
Heat the olive oil in a large pot over medium-high heat.
Add the ground beef and cook until browned, breaking it apart with a spoon.
Stir in the diced onion and garlic, cooking until softened.
Add the taco seasoning and stir to coat the meat thoroughly.
Pour in the black beans, corn, tomatoes with green chiles, and beef broth.
Bring the soup to a simmer and let it cook for 15-20 minutes to allow flavors to meld.
Reduce heat to low and stir in the heavy cream.
Serve in bowls topped with fresh diced avocado, a squeeze of lime juice, and cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium-low heat. You can adjust the spice level by using a hot variety of taco seasoning or adding extra chopped green chiles.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 85mg