This creamy beef taco soup is like a warm hug in a bowl! Packed with tender beef, zesty spices, and a splash of cream, it’s sure to please your taste buds.
It’s super easy to make on a busy day, and you can even top it with cheese and tortilla chips for that extra crunch. Trust me, you’ll want seconds! 🥣
Key Ingredients & Substitutions
Ground Beef: This is the star of the soup! You can use ground turkey or chicken for a lighter option. If you look for a meatless take, try crumbled tempeh or mushrooms for a similar texture.
Beans: Kidney beans add fiber and protein, but feel free to swap them for black beans or pinto beans. These variations can change the flavor profile slightly, bringing their unique tastes to the dish.
Cream Cheese: Cream cheese makes the soup rich and creamy. If you prefer a lighter option, use Greek yogurt or a dairy-free cream cheese. Just add it at the end to maintain that creaminess.
Taco Seasoning: You can use store-bought taco seasoning, but I prefer making my own for a fresher taste. It’s easy! Combine chili powder, paprika, cumin, and garlic powder for a homemade spice mix.
How Do I Perfectly Sauté Vegetables?
Sautéing is key to developing flavor, especially when starting your soup. Here’s how to do it right:
- Heat a bit of oil in your pot on medium heat before adding the vegetables.
- Add onions first since they take the longest to soften. Sauté until translucent, about 3-5 minutes.
- Then, add the bell pepper and garlic. Continue cooking for another 2-3 minutes, until fragrant.
- Don’t rush! Properly sautéing these ingredients enhances the overall flavor of the soup.
Keep these tips in mind, and your creamy beef taco soup will be both delicious and enjoyable to make! Happy cooking!
How to Make Creamy Beef Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes, with juices
- 1 (10 oz) can diced tomatoes with green chilies (optional for extra spice)
- 4 cups beef broth
- 1 tablespoon taco seasoning (store-bought or homemade)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 8 oz cream cheese, cubed
- Salt and black pepper, to taste
For Garnishes:
- Shredded cheddar cheese
- Diced avocado
- Diced tomatoes
- Sour cream
- Chopped fresh cilantro
How Much Time Will You Need?
This hearty soup will take about 10 minutes to prep and around 30 minutes to cook, so you’ll have a delicious meal ready in about 40 minutes! It’s quick and satisfying—perfect for a busy weeknight!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating a large pot or Dutch oven over medium heat. Add the ground beef and cook until it’s browned. Break it up with a spoon as it cooks. If there’s extra fat, be sure to drain it off for a healthier soup!
2. Sauté the Vegetables:
Next, add the diced onion, green bell pepper, and minced garlic to the pot. Sauté these for about 5 minutes until the veggies are soft and fragrant. This step is key for building flavor!
3. Add the Spices:
Sprinkle in the taco seasoning, cumin, and chili powder. Give it a good stir and cook for an additional minute so the spices can become aromatic.
4. Combine the Ingredients:
Now it’s time to add in the diced tomatoes (with their juices), kidney beans, corn, and beef broth. Stir everything together well to mix all those delicious flavors.
5. Simmer:
Bring the soup to a boil, then turn the heat down low. Let it simmer uncovered for about 15 minutes so all the flavors blend beautifully.
6. Make it Creamy:
After simmering, add the cubed cream cheese to the pot. Stir until it melts and the soup is rich and creamy. Taste and adjust the seasoning with salt and pepper if needed.
7. Serve and Garnish:
Now it’s time to serve! Ladle the soup into bowls and get creative with your garnishes. Top each bowl with shredded cheddar cheese, diced avocado, diced tomatoes, a dollop of sour cream, and a sprinkle of fresh cilantro.
8. Enjoy!
Serve your creamy beef taco soup hot, alongside tortilla chips or warm cornbread for a comforting meal. Enjoy every scrumptious bite!
And there you have it—your rich and satisfying Creamy Beef Taco Soup ready to warm your heart and fill your belly!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great leaner substitute for beef. Just keep in mind it may result in a slightly different flavor and texture; season accordingly to enhance its taste.
Can I Add Extra Vegetables?
Definitely! Feel free to add more vegetables like zucchini, carrots, or even diced potatoes. Just make sure to chop them small and adjust the cooking time to ensure they soften properly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. You can also add a bit of broth or water if it thickens up too much.
Can This Recipe Be Frozen?
Yes, this soup freezes well! Let it cool completely before transferring to freezer-safe containers. It can be stored for up to 2-3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave until heated through.
