Creamy Taco Soup (Print Version)

Rich, comforting soup with bold taco flavors and creamy texture, loaded with hearty ingredients perfect for cold weather.

# What You'll Need:

→ Meats

01 - 1 pound ground beef or ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 ounces) diced tomatoes with juice
06 - 1 can (14 ounces) sweet corn, drained
07 - 1 can (14 ounces) black beans, drained and rinsed
08 - 2 green onions, sliced

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese

→ Liquids

11 - 3 cups chicken or beef broth

→ Spices and Seasonings

12 - 2 tablespoons taco seasoning
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon chili powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

→ Optional Toppings

18 - Sour cream
19 - Fresh cilantro, chopped
20 - Crushed tortilla chips
21 - Lime wedges
22 - Avocado slices

# How to Make:

01 - In a large soup pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly, approximately 5-7 minutes. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper to the pot. Sauté for 4-5 minutes until vegetables are softened and fragrant.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until the spices are fragrant and well distributed.
04 - Add the diced tomatoes with juice, corn, black beans, and broth to the pot. Stir well and bring to a gentle boil over medium heat.
05 - Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally to blend the flavors.
06 - Lower the heat to low, then stir in the heavy cream and shredded cheddar cheese. Cook for 2-3 minutes until the cheese is melted and the soup reaches a creamy consistency. Do not allow the soup to boil after adding cream.
07 - Adjust seasoning to taste if needed. Ladle into bowls and garnish with sliced green onions, additional cheese, and your choice of toppings. Serve immediately with warm crusty bread or tortilla chips.

# Expert Advice:

01 -
  • This soup manages that perfect balance between hearty and creamy while still letting you customize the heat level to your exact preference.
  • It comes together in under an hour yet tastes like it simmered all day, making it my go-to for those nights when I want something impressive without spending hours in the kitchen.
02 -
  • Never let the soup boil after adding the cream, or youll end up with a curdled mess instead of that beautiful silky texture we want.
  • The toppings arent just garnish, they provide crucial textural contrast, especially those crushed tortilla chips which add the perfect crunch against the creamy soup.
03 -
  • When reheating leftovers, do it slowly over low heat and add a splash of broth if its thickened too much, which prevents the dairy from separating.
  • Reserve some of the drained corn to add as a topping just before serving, creating pops of sweetness and a lovely color contrast against the creamy background.
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