Description
A quick and easy creamy taco soup, perfect for a weeknight meal. This soup is hearty, flavorful, and satisfying.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (1 ounce) packet taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 4 cups beef broth
- 1 cup heavy cream
- Optional toppings: shredded cheese, sour cream, chopped cilantro, crushed tortilla chips
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess fat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes, black beans, kidney beans, Rotel, taco seasoning, chili powder, and cumin. Stir to combine.
- Pour in the beef broth and bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
- Stir in the heavy cream and heat through, but do not boil.
- Serve hot, garnished with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño when you add the onions.
- If you don’t have Rotel, you can use regular diced tomatoes and add a can of diced green chilies.
- This soup can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 90mg