Description
This comforting creamy taco soup is the ultimate one-pot meal that bridges the gap between traditional taco flavors and a rich, velvety stew. Featuring lean ground beef, vibrant corn, hearty black beans, and fire-roasted tomatoes, the secret lies in a touch of cream cheese that balances the zesty spices. It is a perfect, kid-friendly weeknight dinner that is even better the next day, making it an ideal choice for busy families seeking a warm, satisfying, and deeply savory bowl.
Ingredients
1 pound lean ground beef
1 cup yellow onion, diced
1 fresh jalapeño, minced
2 teaspoons minced garlic
2 tablespoons taco seasoning
4 cups beef broth
1 can (15 ounces) sweet corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) fire-roasted tomatoes
4 ounces cream cheese, softened
Instructions
Brown the ground beef in a large pot over medium-high heat until fully cooked; drain excess fat if necessary.
Add the diced onion, minced jalapeño, and garlic, sautéing until the onion is translucent and fragrant.
Stir in the taco seasoning until the meat is well coated.
Pour in the beef broth, fire-roasted tomatoes, sweet corn, and black beans; bring the mixture to a gentle simmer.
Reduce heat to low and add the cream cheese, whisking or stirring until completely melted and the soup is creamy.
Simmer for another 5-10 minutes to allow flavors to meld before serving.
Notes
Control the spice level by removing the seeds from the jalapeño or adding a dash of your favorite hot sauce for extra heat. The soup stores beautifully in the refrigerator for up to 3 days, and flavors often improve the next day. Serve with optional toppings like shredded cheddar, cilantro, or tortilla strips.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 65mg