Creamy Taco Soup (Print Version)

A rich, comforting soup with bold taco flavors, creamy texture, and hearty ingredients perfect for chilly nights.

# What You Need:

→ Meats

01 - 1 pound ground beef or ground turkey

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (14 ounces) diced tomatoes with juice
06 - 1 can (14 ounces) sweet corn, drained
07 - 1 can (14 ounces) black beans, drained and rinsed
08 - 2 green onions, sliced

→ Dairy

09 - ¾ cup plus 2 tablespoons heavy cream
10 - 1 cup shredded cheddar cheese, plus more for garnish

→ Liquids

11 - 3 cups chicken or beef broth

→ Spices & Seasonings

12 - 2 tablespoons taco seasoning
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon chili powder
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper

→ Optional Toppings

18 - Sour cream
19 - Fresh cilantro, chopped
20 - Crushed tortilla chips
21 - Lime wedges

# How To Make:

01 - In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned and crumbly. Drain excess fat if needed.
02 - Add the diced onion, garlic, and bell pepper. Sauté for 4 to 5 minutes until softened.
03 - Stir in the taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
04 - Add the diced tomatoes with juice, corn, black beans, and broth. Stir well and bring to a gentle boil.
05 - Reduce heat and simmer for 15 minutes, stirring occasionally.
06 - Lower the heat, then stir in the heavy cream and shredded cheddar cheese. Cook for 2 to 3 more minutes until the cheese is melted and the soup is creamy. Do not boil after adding cream.
07 - Adjust seasoning if needed. Ladle into bowls and garnish with green onions, extra cheese, and desired toppings.

# Expert Advice:

01 -
  • The way the cream and cheese melt into the broth creates this silky richness that somehow makes you feel both indulgent and comforted at the same time.
  • You can customize the heat level for absolutely anyone at your table, from spice-shy kids to friends who carry hot sauce in their bags.
02 -
  • Adding the cream while the soup is boiling once resulted in a curdled mess that taught me the hard way to always reduce the heat first.
  • Preheating your soup bowls with hot water for a minute before emptying and filling with soup keeps everything hot twice as long, especially important when youre loading up with cold toppings.
03 -
  • Save the rinse water from your black beans and use it to thin the soup if it becomes too thick after sitting, rather than diluting the flavor with plain water.
  • Stir a tablespoon of masa harina (corn flour) into your broth before adding it to the pot for an authentic tortilla flavor that also helps thicken the soup naturally.
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