Creamy Taco Soup Recipe
Creamy Taco Soup Recipe
Hey there, soup lovers! 🍲 Today, I’m about to blow your mind with a recipe that’s not only creamy and delicious but also the best way to use up those pantry staples hiding in your cupboard. Say hello to my Creamy Taco Soup! Seriously, if you’re looking for a dinner option that screams comfort food without taking all day to prepare, you’re in the right place. Give me a few minutes of your time, and I’ll make you a taco soup that could change your weeknight game. Ready? Let’s dive in!
Why You’ll Love This Creamy Taco Soup
First off, let’s get one thing straight: this isn’t just any taco soup. I mean, what’s not to love about combining your favorite taco toppings into a warm, comforting bowl of creamy goodness? You get the flavors of tacos, the heartiness of soup, and the fun of toppings—all rolled into one.
- Easy to Make: Seriously, if you can chop an onion and open some cans, you’re golden.
- Customizable: Want to throw in some extra veggies? Go for it! Prefer a kick of spice? Bring it!
- One-Pot Wonder: Less time washing dishes = more time enjoying your evening. Win-win!
So, are you convinced yet? If not, trust me, just wait until you experience the magic of this soup.
Ingredients You’ll Need
Gathering ingredients feels like a scavenger hunt, right? Let’s turn that hunt into a grocery list (bonus points for checking your pantry first!). Here’s what you’ll need:
For the Soup Base
- 1 pound ground beef or turkey: Because, hello, protein!
- 1 medium onion, chopped: Adds flavor and actually makes you feel like a chef.
- 3 cloves garlic, minced: Just trust me on this one.
- 1 can (15 oz) black beans, drained and rinsed: Healthy and delish!
- 1 can (15 oz) corn: Sweetness to balance out the spice.
- 1 can (10 oz) diced tomatoes with green chilies: This adds a nice depth to the flavor.
- 1 packet taco seasoning: The magic dust that makes everything come together.
- 4 cups chicken broth: For that savory, liquid goodness.
- 1 cup cream cheese: This is what makes it creamy and dreamy.
- 1 cup shredded cheese (cheddar or Mexican blend): For that cheesy goodness we all crave.
Toppings (Optional but Honestly, I’d Highly Recommend These)
- Diced avocados 🥑
- Sour cream
- Fresh cilantro
- Tortilla chips
- Lime wedges
Can’t forget the toppings, right? They’re basically the cherry on top of your taco soup sundae!
How to Make Creamy Taco Soup
Are you ready to get cookin’? Grab your biggest pot, and let’s do this! 🍳
Step 1: Brown the Meat
In a large pot over medium heat, add your ground beef or turkey. Cook until it’s browned. Don’t forget to break it apart while it cooks (nobody likes clumps in their soup). Once it’s looking good, toss in that chopped onion and garlic and cook for a few more minutes. Your kitchen should start smelling pretty amazing right about now. Ever wondered why garlic makes everything better? It just does!
Step 2: Add the Rest
Now, let’s get everything else in there. Stir in your black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth. Bring this bad boy to a simmer. Let it cook for about 20 minutes. Trust me; the wait is totally worth it.
Step 3: Blend in the Creaminess
When you’re feeling the love (and the anticipation), add your cream cheese to the pot. Stir it in until it melts into that delicious broth. You’ll be amazed at how creamy this gets. I’ve been known to dip my spoon in just to take a taste…or five. 😉
Step 4: Cheese, Please!
Finally, stir in that shredded cheese until it’s melted and gooey. Can you feel the happiness radiating from your pot? If you can’t, then maybe you should check your pulse! 😜
Step 5: Serve It Up
Ladle your creamy taco soup into bowls and add your favorite toppings. The toppings not only make it look pretty but also add so much flavor and texture. Seriously, it’s like wearing a taco as a hat. Who wouldn’t want that?
Tips for Making the Best Taco Soup Ever
Okay, listen up. I’m about to drop some wisdom bombs on you:
- Beef vs. Turkey: I usually go for ground turkey because it’s lighter, but if you’re in the mood to indulge, beef is totally acceptable.
- Leftover Love: This soup tastes even better the next day, so make a big batch and enjoy leftovers!
- Spice It Up: Want to turn up the heat? Add in some jalapeños, or sprinkle in some cayenne pepper. Just know that I’m not responsible for any spontaneous sweat sessions that may occur. 😂
- Vegetarian Version: Swap the meat for extra beans or lentils, and you’ve got a delicious vegetarian option. Nobody will ever know (unless you tell them, of course).
Storing Your Taco Soup
Planning to make a big batch? Just keep it in the fridge for up to 3-4 days in an airtight container. Or, if you’re like me and you live for leftovers, why not freeze some? It’ll last up to 3 months in the freezer. Just remember to let it thaw in the fridge before reheating… or throw it in the microwave like a champ.
Final Thoughts
And there you have it, folks! Your Creamy Taco Soup is ready to take center stage. Whether it’s Taco Tuesday or any day of the week, this soup can bring a smile to your face. So, next time you’re dragging your feet to figure out what to eat, just remember this recipe. Your future self will thank you, and so will your taste buds 😋.
Now, go forth and share the love (or keep it all to yourself; no judgment here). Let me know how your soup turns out, and feel free to hit me up with your own taco soup tips! Happy cooking! 🎉
Print
Creamy Taco Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A creamy and delicious taco soup that combines the flavors of tacos with the comfort of soup, perfect for a quick weeknight dinner.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup cream cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
Instructions
- In a large pot over medium heat, add ground beef or turkey. Cook until browned, breaking apart as it cooks.
- Add chopped onion and garlic, and cook for a few more minutes until fragrant.
- Stir in black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Bring to a simmer and cook for about 20 minutes.
- Add cream cheese and stir until melted and creamy.
- Stir in shredded cheese until melted.
- Ladle into bowls and top with your favorite toppings such as diced avocados, sour cream, cilantro, tortilla chips, and lime wedges.
Notes
For a vegetarian option, swap the meat for extra beans or lentils. The soup tastes even better the next day, and you can store it in the fridge for up to 3-4 days or freeze it for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg
