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Creamy Taco Soup Recipe

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Creamy Taco Soup is a rich, flavorful dish featuring lean ground beef, Ro-tel tomatoes, black beans, and cream cheese. It's a comforting and easy-to-make recipe that’s perfect for weeknight dinners or cozy weekends. With a blend of spices like chili powder, cumin, and smoked paprika, this soup delivers a warm, spicy kick balanced by the creaminess of softened cream cheese. Serve it with tortilla chips or crusty bread for a satisfying meal.

Ingredients

Scale
  • 1 pound lean ground beef
  • 4 cups chicken broth
  • 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
  • 1 (14 ounce) can black beans, drained & rinsed
  • 1 (12 ounce) can corn, drained
  • 1/2 red bell pepper, chopped
  • 1/2 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 8 ounces cream cheese, softened
  • Salt & pepper to taste

Instructions

  • In a large pot, brown the ground beef over medium heat. Drain any excess fat.
  • Add the chopped red bell pepper, and cook for 2-3 minutes until slightly softened.
  • Stir in the chili powder, garlic powder, onion powder, cumin, and smoked paprika, and cook for another minute until fragrant.
  • Add the chicken broth, Ro-tel tomatoes with their juices, black beans, and corn. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
  • Stir in the softened cream cheese until fully melted and the soup is creamy.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with your favorite toppings.

Notes

  • For a spicier kick, add a pinch of cayenne pepper or extra chili powder.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days.
  • Serve with tortilla chips, shredded cheese, or sour cream for added flavor

Nutrition

Find it online: https://sarahrecipes.com/creamy-taco-soup-recipe/