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Creamy Taco Soup Recipe

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Creamy Taco Soup is a delicious and easy-to-make dish featuring ground beef, black beans, Ro-tel tomatoes, and cream cheese. It's a one-pot wonder that combines the bold flavors of Mexican spices with a rich and creamy base. Perfect for a cozy dinner or meal prep!

Ingredients

Scale
  • 1 pound lean ground beef
  • 4 cups chicken broth
  • 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
  • 1 (14 ounce) can black beans, drained & rinsed
  • 1 (12 ounce) can corn, drained
  • 1/2 red bell pepper, chopped
  • 1/2 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 8 ounces cream cheese, softened
  • Salt & pepper to taste
  • Optional toppings: grated cheddar, avocado, cilantro, tortilla strips

Instructions

  • Brown the ground beef in a large pot over medium heat. Drain excess fat.
  • Add chicken broth, Ro-tel tomatoes with juices, black beans, corn, and red bell pepper to the pot.
  • Stir in chili powder, garlic powder, onion powder, cumin, and smoked paprika.
  • Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  • Add softened cream cheese to the soup, stirring until fully melted and combined.
  • Season with salt and pepper to taste.
  • Serve hot, topped with grated cheddar, avocado, cilantro, or tortilla strips if desired.

Notes

  • For a lighter version, you can substitute the cream cheese with reduced-fat cream cheese.
  • Adjust the spice level by adding more or less chili powder and smoked paprika.
  • This soup stores well in the fridge for up to 3 days.

Nutrition

Find it online: https://elianarecipes.com/creamy-taco-soup-recipe/