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Creamy Taco Soup

A hearty and creamy taco soup that combines savory flavors into a comforting dish, perfect for chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with turkey or a meat substitute.
  • 1 can black beans, drained Can use fresh beans, ensure they are cooked.
  • 1 can corn, drained Fresh corn may be used.
  • 1 packet taco seasoning Adjust based on flavor preference.
  • 4 cups beef broth Can substitute with chicken or vegetable broth.
  • 1 cup heavy cream Can substitute with half-and-half or coconut milk for a lighter version.
  • 1 cup diced tomatoes Fresh tomatoes can be used instead of canned.
  • 1 cup shredded cheese (optional) For added creaminess.
  • to taste chopped green onions For garnish.
  • to taste cilantro For garnish.

Method
 

Cooking
  1. In a large pot, cook the ground beef over medium heat until it’s browned. Drain any excess fat.
  2. Stir in the diced tomatoes, black beans, corn, and beef broth. Sprinkle the taco seasoning over the top and mix well.
  3. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
  4. Slowly stir in the heavy cream and let it heat through for another 5 minutes.
  5. Dish out the soup hot and top with shredded cheese, green onions, and cilantro as desired.

Notes

This soup can be served with tortilla chips, warm bread, or topped with fresh avocado or sour cream. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to a month.