Creamy Ground Beef Taco Soup
This Creamy Ground Beef Taco Soup is made with seasoned ground beef, two kinds of beans, corn, tomatoes, and green chiles in a creamy tomato-chicken broth. Cream cheese gives the broth body and richness without needing heavy cream, while fresh lime brightens everything just before serving.
Servings: 6
Calories: 220kcal
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Wooden spoon
- Cutting board
- Chef’s Knife
- Measuring cups and spoons
- Ladle
Ingredients
Creamy Taco Soup
- 1 pound lean ground beef 90/10
- 1 medium yellow onion diced
- 2 large garlic cloves minced
- 1 ½ tablespoons tomato paste
- 2 tablespoons taco seasoning
- 1 (14.5-ounce) can fire-roasted diced tomatoes undrained
- 1 (10-ounce) can diced tomatoes with green chiles undrained
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can pinto beans drained and rinsed
- ¾ cup frozen corn
- 5 cups low-sodium chicken broth
- 1 teaspoon kosher salt see cooking notes below
- 3 ounces cream cheese softened and cubed
- 1 tablespoon fresh lime juice
For Serving
- freshly shredded Pepper Jack cheese
- thinly sliced fresh jalapeños
- diced avocado
- chopped fresh cilantro
- lime wedges optional
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef and onion and cook for 6 to 8 minutes, breaking the beef into small crumbles, until the beef is browned and the onion is softened. Drain excess grease if necessary.
- Reduce the heat to medium. Add the garlic, tomato paste, and taco seasoning. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste has darkened slightly.
- Stir in the fire-roasted diced tomatoes, tomatoes with green chiles, black beans, pinto beans, corn, chicken broth, and kosher salt. Bring just to a boil, then immediately reduce the heat to maintain a gentle simmer.
- Simmer uncovered for 15 to 20 minutes, stirring occasionally. The flavors should come together, and the broth should reduce slightly while still remaining brothy.
- Reduce the heat to low. Add the softened cream cheese a few pieces at a time, stirring well after each addition until melted and incorporated into the broth.
- Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust the salt as needed. Ladle the soup into bowls and top with shredded Pepper Jack cheese, sliced jalapeños, diced avocado, and chopped cilantro. Serve with lime wedges, if desired.
Video
Notes
Cooking Notes
Keep the soup at a gentle simmer so the broth reduces slightly without becoming too thick. Lower the heat before adding softened cream cheese and stir until it is completely incorporated. Taste before adding more salt since taco seasoning blends vary considerably.
Tips for Best Results
- Brown the beef well before adding the remaining ingredients for better flavor.
- Use softened, cubed cream cheese and add it over low heat.
- Check the salt level of your taco seasoning before adding the full teaspoon of kosher salt.
- Stir in the lime juice after removing the soup from the heat.
Nutrition
Calories: 220kcal | Carbohydrates: 12g | Protein: 22g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 642mg | Potassium: 586mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg
