Creamy Cheesy Ground Beef Taco Soup
This creamy, cheesy taco soup is packed with flavor and hearty ingredients, making it a perfect quick and satisfying meal for any night of the week.
Equipment
- large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 packet (1 ounce) taco seasoning mix
- 1 (14.5 ounce) can diced tomatoes undrained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies undrained
- 1 (15 ounce) can black beans rinsed and drained
- 1 (15 ounce) can kidney beans rinsed and drained
- 1 (15 ounce) can corn drained
- 4 cups beef broth
- 1 (8 ounce) block cream cheese softened and cut into cubes
- 1 cup shredded Colby Jack cheese (or cheddar, or a Mexican blend)
Optional Toppings
- sour cream
- fresh cilantro
- tortilla chips
- avocado slices
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven, then add ground beef and chopped onion, cooking until beef is no longer pink and draining excess grease.
- Stir in minced garlic and cook for one minute until fragrant.
- Add taco seasoning, stir to coat the beef and onion, and cook for 1-2 minutes to allow spices to bloom.
- Pour in undrained diced tomatoes, Rotel tomatoes with green chilies, rinsed black beans, rinsed kidney beans, and drained corn, then stir.
- Add beef broth, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes for flavors to meld.
- Uncover and add softened cream cheese cubes, stirring until completely melted and smooth.
- Gradually stir in shredded Colby Jack cheese until fully melted and incorporated for a creamy texture.
- Taste and adjust seasoning; ladle soup into bowls and garnish with desired taco toppings.
Notes
For an extra kick, add a pinch of cayenne pepper with the taco seasoning. This soup also freezes well, making it great for meal prep!