Description
This comforting and hearty soup brings the best of taco night into a velvety, restaurant-quality bowl. By combining savory ground beef, black beans, corn, and the signature kick of Rotel tomatoes and green chilies with a luscious cream cheese base, you create a satisfying meal that is perfect for busy weeknights. It is a family-friendly, low-stress dish that is robust, flavorful, and tastes even better as leftovers the next day.
Ingredients
1 lb ground beef (85/15)
1 medium yellow onion, diced
2 cloves garlic, minced
1 (10 oz) can Rotel tomatoes with green chilies
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (1 oz) packet taco seasoning
4 cups chicken broth
1 (8 oz) block cream cheese, softened
1 tbsp olive oil
Optional: Shredded cheddar, sour cream, and fresh cilantro for garnish
Instructions
Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
Add ground beef and cook until browned, breaking it into small crumbles with a spoon.
Add diced onions and sauté until translucent and soft.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the Rotel tomatoes, black beans, corn, taco seasoning, and chicken broth to the pot.
Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.
Add the softened cream cheese and stir continuously until fully melted and the soup is smooth and creamy.
Serve warm, topped with optional shredded cheddar, sour cream, and fresh cilantro.
Notes
For a lighter version, use lean ground turkey instead of beef. If you prefer a thicker soup, simmer uncovered for an extra 5-10 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 85mg