This Creamy Taco Soup is like a cozy hug in a bowl! It’s packed with tasty beans, spicy seasoning, and loads of cheese, making it super comforting on chilly days.
I love topping mine with crunchy tortilla chips and a sprinkle of fresh cilantro. It’s fun to see how many toppings I can fit on a single spoonful! 😄
Key Ingredients & Substitutions
Ground Beef or Turkey: I usually use ground turkey for a leaner option, but ground beef adds great flavor. If you want a vegetarian version, try using lentils or a meat substitute like tempeh.
Onion and Garlic: Fresh onion and garlic bring fantastic flavor, but you can use onion powder and garlic powder if you’re short on time. For milder taste, green onions work well too.
Black Beans: Canned black beans are a quick option. You can swap them for pinto beans or kidney beans if you prefer. Just remember to rinse them to reduce sodium!
Corn: I love using sweet corn from a can, but frozen corn works nicely too. If you’re avoiding corn, try diced bell peppers for added sweetness.
Cream Cheese: Cream cheese gives a lovely creaminess. For a lighter option, you could substitute with Greek yogurt. Just add it towards the end to avoid curdling.
How Do You Make Sure Your Soup is Creamy and Delicious?
To make your Creamy Taco Soup perfectly smooth and creamy, be mindful of how you incorporate the cream cheese. Here’s how:
- Cut the cream cheese into small cubes before adding it to the soup. This helps it melt quickly and evenly.
- Stir gently but thoroughly when you add the cream cheese, so it mixes well without clumping.
- Keep the heat low after adding the cream cheese and cheese to avoid boiling. This keeps the soup creamy without curdling.
Adjust seasoning at the end to suit your taste, whether it needs more spice or salt. Have fun with toppings, and enjoy every spoonful!
How to Make Creamy Taco Soup
Ingredients You’ll Need:
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (10 oz) can diced tomatoes with green chilies (such as Rotel), undrained
- 1 (8 oz) package cream cheese, softened
- 1 (1 oz) packet taco seasoning
- 4 cups beef or chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream (plus extra for garnish)
- Optional toppings: shredded cheddar cheese, chopped fresh cilantro, diced tomatoes, diced jalapeño, tortilla chips or strips
How Much Time Will You Need?
This creamy taco soup recipe takes about 15 minutes to prepare and 20 minutes to cook, making it a perfect 35-minute meal! It’s quick to whip up and a great way to enjoy a hearty dish any night of the week.
Step-by-Step Instructions:
1. Cooking the Meat:
In a large pot or Dutch oven, heat over medium heat and add the ground beef or turkey along with the diced onion and minced garlic. Cook until the meat is fully browned, stirring occasionally. If there’s any excess fat, drain it out.
2. Adding Seasoning:
Once the meat is cooked, sprinkle the taco seasoning over the mixture. Stir well to coat the meat and onions with the seasoning for that delicious taco flavor!
3. Combining the Ingredients:
Next, add the drained black beans, corn, undrained diced tomatoes, and chicken or beef broth to the pot. Stir everything together to combine all the yummy flavors.
4. Simmering:
Bring the soup to a gentle simmer. Once it’s simmering, reduce the heat to medium-low and let it cook for about 10 minutes. This will help all the flavors meld beautifully.
5. Making it Creamy:
Cut the softened cream cheese into cubes, then stir it into the soup. Keep stirring until the cream cheese is completely melted and the soup looks creamy and inviting.
6. Finishing Touches:
Now, stir in the shredded cheddar cheese and sour cream. Mix everything together until well combined and heated through. Remember, don’t let it boil!
7. Taste Testing:
Give the soup a quick taste and adjust the seasoning if necessary—add salt, pepper, or more taco seasoning if you like it spicier!
8. Serving:
Serve the soup hot in bowls and top it off with extra shredded cheese, a dollop of sour cream, fresh cilantro, diced tomatoes, jalapeños, and crunchy tortilla chips for a delightful finish!
Enjoy your warm, creamy taco soup—a delicious and hearty meal that’s perfect for any day!
Can I Use Ground Chicken Instead of Beef or Turkey?
Absolutely! Ground chicken is a great alternative and will work wonderfully in this recipe, giving you a lighter option while still being delicious. Just keep an eye on the cooking time, as it might cook slightly faster than beef.
How Can I Make This Soup Spicier?
If you want to kick up the heat, feel free to add some diced jalapeños when cooking the onions or include a pinch of cayenne pepper. You can also opt for spicy taco seasoning or add some hot sauce when serving!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop or microwave.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may want to add a splash of broth or water to keep it creamy and prevent it from thickening too much.
