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This is a square picture of creamy beef taco soup.
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5 from 2 votes

Creamy Beef Taco Soup

Deliciously comforting and satisfying, this creamy beef taco soup is made with lean ground beef, onions, bell peppers, corn, black beans and fire-roasted tomatoes cooked in taco spiced broth and finished with a bit of cream cheese and cheddar cheese. Add your favorite toppings for a fun tasty dish!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican-Inspired
Servings: 5 servings
Calories: 472.3kcal
Author: Priscilla Lawrence

Equipment

Ingredients

  • 1 pound lean ground beef 90% lean or leaner
  • 1 tablespoon taco seasoning more or less to taste
  • 1 yellow onion chopped, about 1 cup
  • 1 bell pepper chopped, about 1 cup, red, orange or yellow
  • 3-4 cloves garlic minced
  • ½ jalapeño deseeded, finely chopped, or more to taste
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 15.5 ounces can fire-roasted diced tomatoes liquid included
  • 1 15.5 ounces can corn drained
  • 1 15.5 ounces can black beans rinsed and drained
  • ½ teaspoon salt more or less to taste
  • ¼ teaspoon black pepper more or less to taste
  • 4 cup chicken broth or beef or vegetable broth
  • 1 cup water
  • 4 ounces cream cheese light or regular, at room temperature cut in small cubes
  • 1 cup cheddar cheese shredded
  • 1 lime juiced
  • fresh cilantro chopped

Instructions

  • Heat up large pot with a little spray cooking oil. Then add the ground beef. Season it with the taco seasoning, break it up with a wooden spoon and brown for about 5-6 minutes on medium-high heat (remove extra rendered fat if needed by spooning it out or using paper towels to soak it)
    This is a picture of a large pot with ground beef cooking.
  • Add the chopped onions, bell pepper, jalapeño and garlic to the beef, and cook stirring often until softened, about 5 minutes.
    This is a picture of the pot with veggies added to the beef.
  • Add the can of tomatoes with the liquid and stir it in, cook for about 3 minutes.
    This is a picture of the pot with tomatoes added to the veggies and the beef.
  • Then add the corn and black beans and stir them in.
    This is a picture of the the pot with corn and black beans added.
  • Add the broth and water, bring to a low boil then simmer keeping the low boil for about 15 minutes.
    This is a picture of the pot with the broth added to the soup.
  • Add the cream cheese and cheddar, and cook stirring often until the cream cheese is melted, about 10-12 minutes. *add the lid if you wish.
    This is a picture of the cream cheese and cheddar added added to the beef taco soup.
  • Add the lime juice, fresh cilantro, adjust salt and pepper if needed and serve. Top with your favorite toppings such as jalapeño, avocado, more lime, more cheese, tortilla chips and enjoy!
    This is a picture of the cream cheese and cheddar added and melted into the creamy beef taco soup.

Notes

  • Broth: add a little more broth (or water) if the soup feels too thick to your taste. 
  • Water: pour the cup in the tomato can or broth carton to get all the extra goodness.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 472.3kcal | Carbohydrates: 39.4g | Protein: 38.8g | Fat: 16.3g | Saturated Fat: 7.1g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.4g | Trans Fat: 0.3g | Cholesterol: 61.1mg | Sodium: 755.8mg | Potassium: 1052.1mg | Fiber: 9.9g | Sugar: 8.9g | Vitamin A: 1577.5IU | Vitamin C: 51.6mg | Calcium: 285mg | Iron: 5.3mg