Ingredients
Main Ingredients
- 1 pound lean ground beef
- 4 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies, with juices
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (12 ounce) can corn, drained
- 1/2 red bell pepper, chopped
- 1/2 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (Philly), softened
- Salt and pepper to taste
Toppings (optional)
- Grated cheddar cheese
- Avocado slices
- Fresh cilantro leaves
- Tortilla strips
Instructions
- Brown the Ground Beef: Heat a large soup pot over medium-high heat. Add the lean ground beef and cook for about 10 minutes, breaking it up with a spoon, until browned and cooked through. If there is excess fat, carefully spoon most of it out to keep the soup from being greasy.
- Add Remaining Ingredients (except cream cheese and seasoning): To the pot with the browned beef, add the chicken broth, diced tomatoes with green chilies (including juices), black beans, corn, chopped red bell pepper, chili powder, garlic powder, onion powder, ground cumin, and smoked paprika. Stir everything to combine.
- Simmer the Soup: Turn the heat to high to bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for 8 minutes, allowing the flavors to meld together while you prepare any optional toppings.
- Add Cream Cheese and Season: Cut the softened cream cheese into smaller pieces and stir them into the hot soup. Continue stirring until the cream cheese is fully melted and integrated, creating a creamy texture. Season the soup with salt and pepper according to your taste preferences.
- Serve with Toppings: Ladle the creamy taco soup into bowls and garnish with optional toppings such as grated cheddar cheese, avocado slices, fresh cilantro, and crunchy tortilla strips for added flavor and texture.
Notes
- Soften the cream cheese beforehand to help it melt smoothly into the soup without clumping.
- If you prefer a spicier soup, use the diced tomatoes with green chilies that have a higher heat level, or add a pinch of cayenne pepper.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a vegetarian version, substitute the ground beef with plant-based meat and use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American