Creamy Taco Soup (Printable)

Rich, comforting soup loaded with bold taco flavors, creamy texture, and hearty ingredients.

# What You Need:

→ Proteins

01 - 1 pound ground beef or ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 ounces) diced tomatoes with juice
06 - 1 can (14 ounces) sweet corn, drained
07 - 1 can (14 ounces) black beans, drained and rinsed
08 - 2 green onions, sliced for garnish

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese, plus additional for garnish

→ Liquids

11 - 3 cups chicken or beef broth

→ Spices and Seasonings

12 - 2 tablespoons taco seasoning
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon chili powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

→ Optional Toppings

18 - Sour cream
19 - Fresh cilantro, chopped
20 - Crushed tortilla chips
21 - Lime wedges

# How To Make It:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 4 to 5 minutes until softened.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth. Stir well and bring to a gentle boil.
05 - Reduce heat and simmer for 15 minutes, stirring occasionally.
06 - Lower the heat, then stir in the heavy cream and shredded cheddar cheese. Cook for 2 to 3 more minutes, until the cheese is melted and the soup is creamy. Do not boil after adding cream.
07 - Adjust seasoning if needed. Ladle into bowls and garnish with green onions, extra cheese, and your choice of toppings.

# Expert Advice:

01 -
  • The combination of creamy texture and zesty taco flavors creates a perfect balance that will have everyone asking for the recipe before theyve even finished their bowl.
  • It transforms basic pantry ingredients into something that tastes like youve been cooking all day, though it only takes 45 minutes from start to finish.
02 -
  • Never bring the soup back to a boil after adding the cream, a mistake I made the first time that resulted in an unappetizing curdled texture.
  • Letting the soup sit for about 10 minutes after its done cooking actually improves the flavor, giving everything time to settle into a harmonious blend.
03 -
  • Pre shredding your own cheese rather than using the packaged variety results in a silkier texture since packaged shredded cheese contains anti caking agents that can make the soup slightly grainy.
  • Partially freeze the block of cheddar for about 15 minutes before grating it for the easiest, cleanest shreds that melt beautifully into the soup.
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