Creamy Taco Soup
User Reviews
5
Creamy Taco Soup
Description
This soup starts by browning lean ground beef and draining excess fat. It is then combined with canned diced tomatoes and green chilies, black beans, corn, chopped red bell pepper, and a variety of spices including chili powder, garlic and onion powders, cumin, and smoked paprika, all simmered together in chicken broth. The careful simmer allows flavors to meld while preserving the heartiness of the ingredients.
Softened cream cheese is stirred in at the end, melting completely to add creaminess that unites the ingredients into a cohesive, slightly thickened broth. The soup offers a balance of textures with the firm beans, tender vegetables, and smooth creamy base. Optional toppings such as shredded cheddar, avocado, cilantro, and tortilla strips can be added to customize both flavor and texture.
It serves well as a filling main course and brings together typical southwestern flavors in an accessible form. Using canned components and softened cream cheese makes it practical for everyday cooking.
The notes advise ensuring the cream cheese is very soft for integration and mention that beef broth can be substituted, though it will darken the soup color. Adding cayenne pepper can increase spiciness, and using green chilies along with diced tomatoes mimics the Rotel flavor profile.
Ingredients
- 1 pound ground beef lean
- 4 cups chicken broth
- 2 (10 ounce) diced tomato with juices, Ro-tel brand, canned
- 2 (10 ounce) green chili with juices, Ro-tel brand, canned
- 1 (14 ounce) black beans drained & rinsed, canned
- 1 (12 ounce) corn drained, canned
- 1/2 red bell pepper chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin ground
- 1 teaspoon smoked paprika
- 8 ounces cream cheese softened, see note, I used Philly
- salt to taste
- black pepper to taste
- cheddar cheese toppings, optional, grated (cheddar
- avocado
- cilantro
- tortilla strips
Instructions
- Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.
- Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.
- Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.
- Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.
Notes
- Soften cream cheese before adding to soup by microwaving briefly or letting it reach room temperature to ensure smooth melting.
- Chicken broth is standard, but beef broth can be used for a darker color and richer flavor.
- Adjust spice level by adding cayenne pepper if desired.
- If not using Rotel diced tomatoes, adding canned diced green chilies separately helps achieve authentic flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 1118mg | 47% |
| Potassium | 823mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 12mg | 13% |
| Calcium | 111mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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