Creamy Beef Taco Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
10 cups
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Calories
268 kcal
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Course
Main Course
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Cuisine
Mexican-American Fusion
Creamy Beef Taco Soup
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This creamy, ground beef Taco Soup is perfect for satisfying taco cravings when a one-pot meal suits your desired level of effort come dinnertime.
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Ingredients
- 1 pound ground beef
- 1 yellow onion, diced (around 2 cups)
- 1 green bell pepper, diced
- 6-8 garlic cloves, minced
- 1 tablespoon ancho chili powder
- ½ tablespoon cumin
- ½ tablespoon paprika
- 2 ounce cans Ro-tel diced tomatoes
- 1 ounce can sweet corn
- 1 ounce can black beans
- 1 ounce container vegetable broth
- 4 ounces cream cheese
- salt and pepper, to taste (optional)
- Toppings such as grated cheddar cheese, sliced avocado, sour cream or tortilla strips (optional)
Instructions
- Take the cream cheese out of the fridge first so that it has time to soften while you prepare the Creamy Taco Soup.
- Add the ground beef to a large Dutch oven over medium-high heat. Cook the beef, stirring occasionally until it’s cooked through, around 7 minutes. I like to season the meat after it’s browned for a few minutes. Add the ancho chili powder, cumin, and paprika as the meat cooks.
- Strain excess fat off into a separate container and spread ground beef onto paper towels. Add a little of the strained beef grease back to the Dutch oven. Add yellow onion and green bell pepper and cook for 4-5 minutes, stirring occasionally.
- Add garlic and continue cooking for an additional minute, stirring the whole time.
- Strain corn and black beans. Add the corn, black beans, Ro-tel, and vegetable broth to the Dutch oven.
- Increase the heat to high to bring the soup to a boil. Upon boiling, immediately turn down the heat to a simmer. Simmer for around 15-20 minutes.
- While the soup simmers, add cream cheese to a bowl. Spoon out some of the soup liquid into the bowl with cream cheese. Stir until the cream cheese has completely melted in (you can use a blender if you’d like to speed up this process).
- Add the melted cream cheese mixture to the soup and stir to combine. Remove soup from heat.
- Taste and season the soup with salt and pepper (if desired). Serve with shredded cheese and tortilla strips!
Equipments used:
Notes
- *The nutrition information was calculated using an online calculator application and should be considered estimates.
- No bean taco soup. If you'd prefer to leave the beans out of your taco soup, go for it! I would recommend replacing it with something since you are omitting around 15 ounces of beans - why not replace the beans with zucchini or sweet potatoes.
- Creamier soup. For an even creamier soup, blend one can of Ro-tel before adding to the soup; it will add body and creaminess without increasing the calories.
Nutrition Information
Show Details
Calories
268kcal
(13%)
Carbohydrates
23g
(8%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
455mg
(19%)
Potassium
560mg
(16%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
936IU
(19%)
Vitamin C
19mg
(21%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10cups
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 455mg | 19% |
| Potassium | 560mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 19mg | 21% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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