Description
This Creamy Taco Soup is a comforting, one-pot meal featuring bold Tex-Mex flavors, a velvety broth with cream cheese, and hearty ingredients like ground beef, beans, and corn. Perfect for quick weeknight dinners or cozy nights in.
Ingredients
1 pound ground beef
1 small onion, diced
1 (15-ounce) can corn, drained
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
1 (1-ounce) packet taco seasoning
1 (1-ounce) packet ranch dressing mix
1 (8-ounce) package cream cheese
1 cup chicken broth
Instructions
- Heat a large pot over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onion is soft. Drain excess fat.
- Stir in the corn, black beans, diced tomatoes, and diced tomatoes with green chilies.
- Add the taco seasoning and ranch dressing mix, stirring well to combine.
- Cut the cream cheese into chunks and add it to the pot along with the chicken broth.
- Reduce the heat to low, cover the pot, and let the soup simmer for 15–20 minutes, stirring occasionally until the cream cheese is fully melted and the soup is creamy.
- Serve hot with desired toppings such as shredded cheese, tortilla chips, sour cream, or sliced avocado.
Notes
Swap ground beef for ground turkey or chicken for a leaner option.
Add jalapeños or hot sauce for extra spice.
Stir in cooked rice or quinoa to make it more filling.
Make it vegetarian by skipping the meat and doubling the beans and veggies.
Add chopped spinach or kale at the end for extra greens.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
