Description
This Creamy Beef Taco Soup Recipe is a hearty and flavorful dish perfect for a cozy meal. The combination of ground beef, beans, corn, and creamy cheese creates a deliciously satisfying soup that’s easy to make and even easier to enjoy.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 1 medium onion, diced
- 8 ounces tomato sauce
- 2 (10 ounce) cans diced tomatoes or Ro-tel
- 1 (4 ounce) can diced green chilis
- 1 (15.25 ounce) can corn, drained and rinsed
- 1 (15.5 ounce) can kidney beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 1 ounce taco seasoning (1 packet)
- 1.5 ounces ranch seasoning (1 packet)
- 2 cups chicken broth
- 8 ounces cream cheese, room temperature
Optional Toppings:
- Olives
- Diced tomatoes
- Diced avocados
- Chopped cilantro
- Corn chips
- Sour cream
Instructions
- Dice the onion finely. In a skillet, brown the ground beef with onions until fully cooked. Drain excess fat.
- Prepare the slow cooker. Combine beef, onions, tomato sauce, diced tomatoes, chilis, corn, beans, seasonings, and broth. Cook on low for 4-6 hours.
- Softened cream cheese. Add to the slow cooker 20 minutes before serving. Stir until fully melted and creamy.
- Serve and garnish. Ladle into bowls and top with olives, tomatoes, avocados, cilantro, corn chips, and sour cream.
Notes
- You can customize the toppings to suit your preferences, such as adding jalapenos or shredded cheese.
- This soup can be stored in the refrigerator for up to 3 days, but note that the cream cheese may thicken the soup further upon reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 20 g
- Cholesterol: 70 mg