Description
A hearty, comforting taco soup loaded with ground beef, beans, corn, and a creamy, cheesy broth. This dish delivers all the bold taco flavors in a cozy, one-pot meal perfect for weeknights.
Ingredients
- 1 lb lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 1 (14.5 oz) can diced tomatoes (with green chiles optional)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 3 cups beef or chicken broth
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: avocado, tortilla chips, cilantro, sour cream, chopped jalapeños, lime wedges
Instructions
- In a large pot over medium-high heat, brown the ground beef, breaking it apart as it cooks. Drain excess grease if needed.
- Add chopped onion and garlic. Sauté until softened and fragrant, about 5 minutes.
- Stir in taco seasoning and toast for 1-2 minutes.
- Add diced tomatoes (with juices), black beans, corn, and broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 10-15 minutes.
- Add cream cheese in small pieces, stirring until melted and fully incorporated.
- Stir in shredded cheddar cheese until melted. Adjust salt and pepper to taste.
- Serve hot with desired toppings.
Notes
- For a spicier version, add jalapeños or a pinch of cayenne pepper.
- To lighten it up, use reduced-fat cheeses or Greek yogurt instead of cream cheese.
- Vegetarian? Replace ground beef with extra beans or lentils and use vegetable broth.
- Store in the fridge for 3-4 days; reheat gently and add broth if needed to thin.
- Freezing is best without dairy—add cheese when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 5g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 80mg