Description
Indulge in the rich, creamy goodness of this Creamy Taco Soup – a comforting and easy-to-make classic that’s packed with bold taco flavors. Perfect for a cozy weeknight meal, this soup is sure to become a new family favorite.
Ingredients
– 1 lb ground beef
– 1 packet taco seasoning
– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can black beans, rinsed and drained
– 1 (15 oz) can kidney beans, rinsed and drained
– 1 (32 oz) carton chicken broth
– 8 oz cream cheese, softened
– Shredded cheddar cheese, for serving
– Sour cream, for serving
– Chopped green onions, for serving
– Crushed tortilla chips, for serving
Instructions
1. – In a large pot or Dutch oven, cook the ground beef over medium heat until browned and crumbled, 5-7 minutes. Drain any excess fat.
2. – Add the taco seasoning and stir to coat the beef.
3. – Pour in the diced tomatoes, black beans, kidney beans, and chicken broth. Bring the mixture to a simmer.
4. – Reduce heat to low and add the softened cream cheese, stirring until it’s fully incorporated and the soup is creamy.
5. – Simmer for 10-15 minutes, stirring occasionally, until the flavors have melded.
6. – Serve the Creamy Taco Soup hot, topped with shredded cheddar cheese, sour cream, chopped green onions, and crushed tortilla chips.
Notes
– For extra flavor, you can add minced garlic, diced onions, or additional taco seasonings to the soup.
– Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Mexican