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Creamy Taco Soup

This creamy taco soup combines delicious taco flavors in a warm, comforting bowl. Perfect for cozy nights and gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (85/15) Choose lean meat to reduce excess grease.
  • 1-2 packages taco seasoning Adjust according to your taste.
  • 1 small yellow onion, diced
  • 3 teaspoons garlic, minced
  • 1 jalapeño, minced (remove membrane and seeds) Adjust for spice preference.
  • 1 Anaheim pepper, minced
  • 15 oz can black beans, drained and rinsed
  • 15 oz can diced tomatoes with green chiles
  • 15 oz can corn, drained
  • 4 cups chicken broth
  • 1 lime, zest
  • 1/2 lime juice More as desired.
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 4-8 oz cream cheese, softened Use 8 oz for more creaminess.

Method
 

Cooking
  1. Brown the beef in a large Dutch oven over medium-high heat for 5-7 minutes until fully cooked.
  2. Drain excess grease from the pot, then add the diced onion and minced garlic. Stir for 2-3 minutes until soft and fragrant.
  3. Add the minced jalapeño, Anaheim pepper, taco seasoning, black beans, diced tomatoes, corn, chicken broth, lime zest, lime juice, kosher salt, ground black pepper, and dried oregano. Mix well.
  4. Taste and adjust seasoning with more taco seasoning or lime juice as desired.
  5. Stir in the softened cream cheese until melted and fully incorporated into the soup.
  6. Cover and let the soup simmer for about 10 minutes.
  7. Serve hot with toppings like sour cream, fresh cilantro, shredded cheese, and diced avocado.

Notes

Store leftovers in airtight containers for up to 4-5 days in the fridge or freeze for 2-3 months.