Creamy Beef Taco Soup

Here’s a Creamy Beef Taco Soup that’s hearty, comforting, and full of bold taco flavor—great for weeknights or game day 🌮🥣

Ingredients (Serves 6)

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (1 oz) packet taco seasoning

• 1 (15 oz) can diced tomatoes (with juices)

• 1 (15 oz) can black beans, drained & rinsed

• 1 (15 oz) can corn, drained

• 1 (10 oz) can Rotel (diced tomatoes & green chilies)

• 2 cups beef broth

• 4 oz cream cheese, softened

• ½ cup heavy cream (or milk for lighter version)

• Salt & pepper, to taste

Optional Toppings

Shredded cheese, sour cream, tortilla chips, avocado, cilantro, green onions

Instructions

1. Brown the beef
   In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess grease.

2. Sauté aromatics
   Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds.

3. Build the soup
   Stir in taco seasoning, diced tomatoes, Rotel, black beans, corn, and beef broth. Bring to a gentle boil.

4. Simmer
   Reduce heat and simmer uncovered for 15–20 minutes to let flavors meld.

5. Make it creamy
   Lower heat. Stir in cream cheese until fully melted, then add heavy cream. Simmer 5 more minutes.

6. Taste & serve
   Season with salt and pepper as needed. Serve hot with your favorite toppings.

Tips & Variations

• Extra creamy: Add another 2 oz cream cheese

• Spicy: Use hot Rotel or add cayenne

• Slow cooker: Brown beef first, then cook everything except dairy on LOW 6–8 hours; stir in cream cheese & cream at the end

• Keto/low-carb: Skip beans and corn, add cauliflower rice