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Creamy Taco Soup

This hearty creamy taco soup combines all your favorite taco flavors in one comforting bowl. Made with ground beef, black beans, corn, and cream cheese for the perfect weeknight dinner that's ready in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican, Southwestern
Calories: 209
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 85/15 lean
  • 1-2 packages taco seasoning
  • 1 small yellow onion diced
  • 3 teaspoons garlic minced
  • 1 jalapeño minced, seeds and membrane removed
  • 1 Anaheim pepper minced
  • 15 oz black beans canned, drained and rinsed
  • 15 oz diced tomatoes with green chiles canned
  • 15 oz corn canned, drained
  • 4 cups chicken broth
  • 1 lime zested, plus juice of 1/2 lime
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 4-8 oz cream cheese softened

Equipment

  • Large Dutch oven or soup pot
  • Can opener
  • Cutting board and knife

Method
 

  1. Heat a large Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until fully cooked and no pink remains. Drain excess grease.
  2. Add diced onion and minced garlic to the same pot. Sauté for 2-3 minutes until onion softens and becomes fragrant.
  3. Add jalapeño, Anaheim pepper, 1 package taco seasoning, black beans, diced tomatoes with green chiles, corn, chicken broth, lime zest, lime juice, salt, pepper, and oregano. Stir to combine.
  4. Taste and adjust seasoning, adding up to 1 more package taco seasoning, additional lime juice, or salt as desired.
  5. Add softened cream cheese and stir over medium heat until fully melted and combined into the soup.
  6. Cover and simmer for 10 minutes to allow flavors to meld together.
  7. Serve hot with your choice of toppings: sour cream, fresh cilantro, shredded cheese, avocado, green onions, and tortilla chips.

Notes

Remove cream cheese from refrigerator when starting soup to allow it to soften for easier melting. For spicier soup, keep jalapeño seeds. Store leftovers in refrigerator for 4-5 days. Can be frozen for up to 3 months before adding cream cheese.