Description
This creamy taco soup combines hearty ground beef, black beans, corn, and a blend of spices to deliver a deliciously comforting and flavorful meal. Enhanced with cream cheese and heavy cream, the soup achieves a rich, velvety texture perfect for a quick weeknight dinner.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 onion, finely chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained and rinsed
- 1 (10 ounce) can tomatoes with green chilies, undrained
- 1 (4 ounce) can green chilies, drained
Seasonings and Liquids
- 1 (1 ounce) package taco seasoning
- 32 ounces beef broth
- 8 ounces cream cheese, room temperature
- 1/4 cup heavy cream
Instructions
- Brown the Ground Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Make sure to break up the meat as it cooks for even browning. Once browned, drain off any excess grease to keep the soup from becoming too oily.
- Sauté the Onion: Add the finely chopped onion to the pot with the beef and sauté for 3-4 minutes until the onion softens and becomes translucent, adding flavor to the base of your soup.
- Add Beans, Corn, Chilies, and Broth: Stir in the drained black beans, corn, and green chilies, along with the undrained tomatoes with green chilies. Sprinkle in the taco seasoning and pour in the beef broth. Stir all ingredients well to combine.
- Simmer the Soup: Bring the soup mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let the soup gently simmer for 10 minutes, allowing the flavors to meld together.
- Prepare Creamy Mixture: Using a ladle, remove 2-3 scoops of hot broth into a heat-safe bowl or measuring cup. Add the softened cream cheese to this hot broth and use an immersion blender to blend until completely smooth and creamy.
- Incorporate Cream and Cheese Mixture: Pour the smooth cream cheese mixture and the heavy cream back into the main pot of soup. Stir well to combine and heat through, which enriches the soup’s texture and flavor.
- Serve and Garnish: Ladle the hot soup into bowls and top with your favorite Mexican-inspired garnishes such as shredded cheddar cheese, sliced green onions, jalapeños, or any other preferred toppings for an extra burst of flavor.
Notes
- For a spicier kick, add diced jalapeños while sautéing the onions.
- Use low-fat cream cheese and substitute half-and-half for heavy cream to reduce fat content.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- An immersion blender is recommended for smooth texture, but a regular blender can be used in batches with caution.
- Serve with tortilla chips or warm cornbread for a complete meal.
