Description
This Creamy Taco Soup with Cheese and Green Onions is a comforting, one-pot masterpiece that delivers all the vibrant flavors of a taco night in a velvety, soul-warming bowl. Perfect for busy weeknights, this recipe blends seasoned ground beef, hearty beans, and sweet corn with a rich, creamy finish of melted cheddar and heavy cream. It is an approachable, flavorful meal that satisfies the whole family and makes clean-up a breeze.
Ingredients
1 lb ground beef (85% lean)
1 small yellow onion, finely diced
2 cloves garlic, minced
1 packet taco seasoning
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn kernels, drained
1 (10 oz) can diced tomatoes and green chilies
2 cups beef broth
1/2 cup heavy cream
1 cup shredded cheddar cheese
3 green onions, thinly sliced
1 tbsp olive oil
Instructions
Heat olive oil in a large pot over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon; drain excess fat.
Add the diced onion and garlic, cooking until softened.
Stir in the taco seasoning to coat the meat mixture.
Add the black beans, corn, diced tomatoes with chilies, and beef broth.
Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes.
Stir in the heavy cream and half of the shredded cheddar cheese until melted and smooth.
Ladle into bowls and top with remaining cheese and fresh green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. Add extra broth if the soup thickens too much upon cooling.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg