Description
This Creamy Taco Soup is a rich and flavorful one-pot meal featuring ground beef, beans, corn, and a medley of spices blended into a smooth, cheesy base. Perfect for comforting lunches or dinners, it combines the zest of taco seasoning with the creaminess of cheddar and sour cream, resulting in a hearty and satisfying soup everyone will enjoy.
Ingredients
Scale
Proteins and Dairy
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 cup heavy cream
Vegetables and Beans
- 1 small onion, chopped
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10.5 oz) diced tomatoes with green chilies
Liquids and Sauces
- 1 can (10 oz) red enchilada sauce
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
Oils and Seasonings
- 2 tablespoons olive oil
- 1 packet taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat Olive Oil: Heat the olive oil in a large pot over medium heat to prepare for browning the meat and cooking the aromatics.
- Brown Ground Beef: Add the ground beef to the pot and cook until browned, breaking it apart with a spoon as it cooks to ensure even cooking and texture.
- Cook Onion: Once the beef is fully browned, add the chopped onion to the pot and cook for about 3-4 minutes, or until it becomes soft and translucent, enhancing the flavor base of the soup.
- Add Taco Seasoning: Stir in the taco seasoning and cook for 1 minute, allowing the spices to coat the beef and onions thoroughly.
- Add Vegetables and Sauces: Pour in the diced tomatoes with green chilies, then add the drained corn, black beans, and red enchilada sauce, combining all these flavorful ingredients.
- Mix Cream Base: Stir in the cream of chicken soup and chicken broth, mixing until the mixture is smooth and evenly combined.
- Simmer Soup: Bring the soup to a simmer over medium heat, stirring occasionally to prevent sticking and ensure even heating.
- Add Cream and Spices: When the soup starts simmering, reduce the heat to low. Add the heavy cream, shredded cheddar cheese, sour cream, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper to create a creamy, flavorful broth.
- Melt Cheese and Blend: Stir continuously until the cheese has fully melted and the soup becomes creamy and well combined for a smooth texture.
- Simmer More: Let the soup simmer on low heat for an additional 5-10 minutes, stirring occasionally to meld the flavors together deeply.
- Adjust Seasoning: Taste the soup and adjust the seasoning by adding more salt, pepper, or spices if necessary to suit your palate.
- Finish Cooking: Remove the pot from the heat once the soup is heated through and all flavors have melded perfectly.
- Serve: Serve the soup hot, garnished with extra shredded cheese, sour cream, or your favorite taco toppings for an inviting presentation.
Notes
- To make this soup spicier, add diced jalapeños or a few dashes of hot sauce during cooking.
- For a lighter version, substitute ground turkey for ground beef and use low-fat dairy products.
- This soup pairs well with tortilla chips or warm cornbread for a complete meal.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure to stir the soup frequently when adding cheese and cream to avoid curdling.
