This warm and hearty creamy taco soup is packed with tasty flavors! It’s made with ground beef, beans, and corn, all simmered in a zesty broth. Perfect for a chilly day!
I love how easy it is to throw everything in one pot and let it cook. Plus, the creamy finish makes it feel like a warm hug in a bowl. Just grab some tortilla chips, and you’re set! 🌮
Key Ingredients & Substitutions
Ground Beef: Ground beef is the classic choice, but feel free to swap it out for ground turkey or even plant-based meat for a lighter or vegetarian option. Ground chicken also works well!
Beans: Black beans add a nice texture and flavor, but you can also use kidney beans or pinto beans if you prefer. Canned beans are so easy and cut down cooking time, just remember to rinse them!
Corn: Canned corn is convenient, but you can use frozen corn too. It just takes a bit longer to cook, so add it earlier. For a different flavor, try grilled corn!
Heavy Cream: For a lighter soup, use half-and-half or Greek yogurt instead. Coconut milk is a dairy-free substitute for a creamy texture with a hint of sweetness.
Cheddar Cheese: While shredded cheddar is great for topping, feel free to experiment with Monterey Jack, Pepper Jack, or even a Mexican blend for added flavor!
How Do I Achieve the Best Flavor in My Soup?
Building flavor in soup is all about layering ingredients and letting them mingle. Start by browning your meat well; that caramelization brings depth. Then, add your onions and garlic, cooking them until soft.
- Don’t rush; let the spices bloom! Stir in taco seasoning, cumin, and chili powder to toast them, releasing their rich aroma.
- Add your broth and veggies, and let everything simmer. This not only combines flavors but thickens the soup.
- Finally, the heavy cream should come at the end—adding it too early could cause it to curdle. Heat it gently for creamy perfection.
Enjoy making this creamy taco soup, and remember that the taste is always better with a little patience!
How to Make Creamy Taco Soup
Ingredients You’ll Need:
- For the Soup:
- 1 lb ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes (with green chilies or plain)
- 1 (10 oz) can diced tomatoes with green chilies (optional for extra spice)
- 4 cups chicken broth
- 1 packet taco seasoning (about 1 oz)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- For Toppings:
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Optional: sour cream, sliced jalapeños, tortilla chips
Time Needed:
This creamy taco soup takes about 10 minutes to prep and 30 minutes to cook, for a total of around 40 minutes before you can dive into a delicious bowl!
Step-by-Step Instructions:
1. Brown the Meat:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef (or turkey) and cook until it’s fully browned, breaking it apart with a spoon as it cooks. If there’s any excess fat, drain it before moving to the next step.
2. Sauté the Onion and Garlic:
Add the diced onion and minced garlic to the pot. Allow them to cook for about 3-4 minutes, or until the onion becomes soft and transparent. This step will give the soup a wonderful aroma!
3. Mix in the Spices:
Now, it’s time to stir in the taco seasoning, ground cumin, and chili powder. Mix everything well so that the meat and onions are coated with the flavorful spices.
4. Add the Remaining Ingredients:
Next, pour in the black beans, corn, diced tomatoes (with their juice), and chicken broth. Stir everything together until well combined.
5. Simmer the Soup:
Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for about 20 minutes. This allows all the flavors to meld!
6. Stir in the Cream:
After simmering, stir in the heavy cream (or half-and-half) and let it warm through for another 5 minutes. Be careful not to let it boil after adding the cream; we want it creamy and smooth!
7. Taste and Adjust:
Take a moment to taste your soup and adjust the seasoning with salt and pepper as needed. This is where you can make it just right for your palate!
8. Serve and Garnish:
Dish out the soup into bowls while it’s piping hot. Top each bowl with shredded cheddar cheese, a sprinkle of fresh cilantro, and any other toppings you like such as sour cream, jalapeños, or crunchy tortilla chips.
9. Enjoy!
Warm up with your delicious creamy taco soup! It’s a perfect hearty dish that’s sure to please.
This creamy taco soup captures the rich Tex-Mex flavors in a comforting bowl and is always a hit with family and friends. Happy cooking!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute for ground beef. It will give you a leaner option without sacrificing the flavor. Just be sure to season it well, as turkey can be milder in taste.
Is This Recipe Freezable?
Yes, this creamy taco soup freezes well! Allow it to cool completely, then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating!
Can I Make This Soup Vegetarian?
Definitely! To make a vegetarian version, simply replace the ground beef with diced vegetables like bell peppers and zucchini, or use a meat substitute. Swap the chicken broth for vegetable broth to keep it flavorful!
What Can I Serve With This Soup?
This soup pairs wonderfully with tortilla chips, quesadillas, or a side salad. You can also serve it over rice for a heartier meal, or enjoy it with warm crusty bread for dipping!