This creamy Taco Soup is probably my favorite soup to make on a cold winter night. And if you love tacos as much as I do, then this recipe is right up your alley. Made with ground beef, onions, diced tomatoes, corn, and black beans, this soup is both filling and nutritious. Ready in only 30 minutes!
Looking for more easy soup recipes? Try my Chicken Tortilla Soup or Cheeseburger Soup next!
About This Recipe
Taco Soup is one of my wife's favorite foods. She doesn't ever ask me to make it, but when I do, I swear it gets more compliments than anything else I cook. Ask her about it, and she'll tell you how tasty it is, and how nutritious too (she especially loves pointing out the amount of fiber), packed with corn, beans, and more veggies.
The weather has been a bit chillier lately, so we've both been craving heartier foods. I thought it was finally time to add my taco soup to the blog. As we sat down with our steaming bowls, loaded with extra toppings like cheese, sour cream, cilantro, and tortilla strips, I thought all was well in the world. Nothing is better than a warm bowl of soup on a chilly night.
A few minutes later, my wife was already going back for another bowl. I hope you love this recipe as much as we do!
Key Ingredients
Olive oil: For sauteeing the ground beef, onions, and garlic.
Lean ground beef: It wouldn't be a taco soup without some beef! I recommend lean or extra-lean as you do not want too much fat in this soup.
Onion and garlic: These add savory depth to the broth.
Taco seasoning: This is my shortcut for seasoning the soup. I use Old El Paso mild seasoning, but feel free to opt for a spicier version.
Chicken broth: You can use store-bought or make your own. For store-bought, I recommend Campbell's or Better Than Bouillon.
Diced tomatoes: Tomatoes are essential for providing tanginess to the soup. You can use either diced or crushed tomatoes.
Black beans: Canned beans are most convenient, but dry beans will have a better texture. If you use dry beans, make sure to presoak them and simmer them for at least 30 minutes until tender but not mushy.
Corn: I used frozen corn kernels, but canned or fresh will work as well.
Heavy cream: Gives the soup a creamy texture.
Lime juice: Helps brighten up all the flavors.
Instructions
STEP 1: Heat the olive oil in a large pot over medium-high heat. Add the ground beef, onions, and garlic, and cook until the beef is browned and the onions are softened, 6-7 minutes.
STEP 2: Stir in the taco seasoning and cook for 30 seconds.
STEP 3: Add the chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
STEP 4: Stir in the beans, corn, and heavy cream, and cook until warmed through, 2-3 minutes. Season with salt, pepper, and more taco seasoning if desired. Finish with lime juice.
๐ Recipe
Creamy Taco Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2-3 tablespoons taco seasoning (to taste; 1 packet has ~3 tablespoons)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes (or crushed)
- 1 (14.5-ounce) can black beans (drained and rinsed)
- 1 cup corn kernels
- ยผ cup heavy cream
- salt and pepper (to taste)
- 1-2 tablespoons fresh lime juice (to taste)
Toppings
- tortilla strips, sour cream, cheddar cheese, cilantro, avocado, green onions
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef, onions, and garlic, and cook until the beef is browned and the onions are softened, 6-7 minutes.
- Stir in the taco seasoning and cook for 30 seconds.
- Add the chicken broth and diced tomatoes. Bring to a boil, then reduce to a simmer for 10 minutes.
- Stir in the beans, corn, and heavy cream, and cook until warmed through, 2-3 minutes.
- Season with salt, pepper, and more taco seasoning if desired. Finish with lime juice.
- Ladle into bowls and serve with your desired toppings.
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