Why Make This Recipe
Creamy Taco Soup is a delicious and hearty meal that brings the flavor of tacos into a warm and comforting dish. Perfect for busy weeknights, this soup is simple to make and will satisfy the whole family. Plus, you can customize it with your favorite toppings to suit your taste. It’s a great way to enjoy a classic taco flavor in a new and exciting way!
How to Make Creamy Taco Soup
Ingredients:
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheese (optional)
- Chopped cilantro and sour cream for garnish (optional)
Directions:
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add black beans, kidney beans, corn, taco seasoning, and beef broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with shredded cheese, chopped cilantro, and sour cream if desired.
How to Serve Creamy Taco Soup
Serve the Creamy Taco Soup hot in bowls. You can add toppings like shredded cheese, chopped cilantro, and sour cream for extra flavor. This soup goes well with crispy tortilla chips or warm tortillas on the side.
How to Store Creamy Taco Soup
To store leftover Creamy Taco Soup, let it cool completely. Pour it into airtight containers and refrigerate for up to 3-4 days. You can also freeze the soup for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Creamy Taco Soup
- For extra flavor, sauté some onions and garlic with the ground beef.
- Feel free to add more vegetables like bell peppers or diced tomatoes.
- Adjust the level of spiciness by choosing a mild or spicy taco seasoning.
- For a lighter version, you can use ground turkey or chicken instead of beef.
Variation
You can make this soup vegetarian by omitting the beef and using vegetable broth. Add additional beans or vegetables to keep it hearty and satisfying.
FAQs
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time. It tastes even better the next day as the flavors meld together. Just reheat it before serving.
Can I use other types of beans?
Absolutely! You can substitute other beans like pinto beans or navy beans based on your preference.
Is this soup gluten-free?
Yes, as long as you use a gluten-free taco seasoning, this soup can be made gluten-free. Always check the labels to make sure.
Creamy Taco Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm and comforting dish that brings the flavor of tacos into a hearty soup, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup shredded cheese (optional)
- Chopped cilantro and sour cream for garnish (optional)
Instructions
- In a large pot, brown the ground beef over medium heat until fully cooked. Drain excess fat.
- Add black beans, kidney beans, corn, taco seasoning, and beef broth to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with shredded cheese, chopped cilantro, and sour cream if desired.
Notes
For extra flavor, sauté some onions and garlic with the ground beef. This soup can be made vegetarian by omitting the beef and using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: taco soup, creamy soup, quick meals, Mexican recipe, hearty soup
