bowl of Creamy Taco Soup

Here’s a warm and comforting bowl of 🌮 Creamy Taco Soup – hearty, cheesy, and packed with Tex-Mex flavor. It’s easy to make in one pot, perfect for weeknights!

🥣 Creamy Taco Soup

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Method: One-Pot / Stovetop

Ingredients:

• 1 lb (450g) ground beef or ground turkey

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 (1 oz) packet taco seasoning

• 1 (10 oz) can Rotel (diced tomatoes with green chiles)

• 1 (15 oz) can corn, drained

• 1 (15 oz) can black beans or pinto beans, drained and rinsed

• 1 (8 oz) package cream cheese, cubed

• 1 cup shredded cheddar cheese

• 2 cups chicken broth

• 1/2 cup heavy cream or half-and-half

• Salt & pepper to taste

• Optional toppings: crushed tortilla chips, sour cream, jalapeños, green onions, cilantro

Instructions:

1. Brown the Meat:

   • In a large pot or Dutch oven, cook ground beef and onion over medium heat until browned. Drain excess fat.

   • Stir in garlic and taco seasoning; cook for 1 minute.

2. Add Veggies & Broth:

   • Add Rotel, corn, beans, and chicken broth. Stir well.

   • Bring to a simmer for about 10 minutes.

3. Make It Creamy:

   • Reduce heat to low and stir in cream cheese until melted and smooth.

   • Add shredded cheddar and heavy cream. Stir until fully blended and creamy.

   • Taste and adjust seasoning with salt and pepper.

4. Serve:

   • Ladle into bowls and add your favorite toppings!

🌟 Tips:

• Use rotisserie chicken instead of ground meat for a quick shortcut.

• Want a low-carb version? Skip the corn and beans, and add chopped bell peppers or zucchini.

• Freezes well without the cream added – just stir it in after reheating.