Creamy Taco Soup Recipe
A seriously delicious homemade Creamy Taco Soup recipe that is perfect for those cold weather months! Dinner is served!
Ingredients
- 1 pound ground beef 85/15
- 1-2 packages taco seasoning
- 1 small yellow onion diced
- 3 teaspoon garlic minced
- 1 jalapeño minced (remove membrane and seeds)
- 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
- zest of 1 lime
- juice of 1/2 lime more as-desired
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano leaves
- 4 oz - 8oz cream cheese softened (use 8oz for more creaminess)
- Toppings: sour cream cilantro, shredded cheese, avocado
Instructions
- Brown Beef: Bring a large dutch oven to a medium-high heat. Add ground beef and move around pan, breaking it apart, until fully cooked. Drain excess grease.
- Sauté: Add onion and garlic. Move around pan until onion softens, approx. 2-3 minutes.
- Combine: Add jalapeño, anaheim pepper, 1 package taco seasoning, black beans, tomatoes with green chiles, corn, broth, lime zest, lime juice, salt, pepper, and oregano. Stir to combine. Taste and add more taco seasoning (up to 1 more package) + the juice of the other half of lime + any additional salt. Everyone has different tastes, so adjust as desired.
- Cream Cheese + Simmer: Add cream cheese and stir on medium heat until it is fully melted and combined. Cover and let simmer 10 minutes, to let the flavors meld.
- Serve: Enjoy with your choice of fresh cilantro, shredded cheese, sour cream, and avocado.
Notes
- Dairy Free: simply use a dairy-free cream cheese alternative.
- Taco Seasoning: pick-up your favorite store-bought packet or learn how to make taco seasoning at home!
- Storage: store taco soup leftovers in an airtight container in the refrigerator for up to 3 days.
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