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Creamy Beef Taco Soup

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A hearty and delicious one-pot meal that’s perfect for families, packed with flavors and customizable toppings.

Ingredients

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  • 1 pound ground beef
  • 1 medium onion, diced
  • 8 ounces tomato sauce
  • 2 (10-ounce) cans diced tomatoes or Ro-tel
  • 1 (4-ounce) can diced green chilis
  • 1 (15.25-ounce) can corn, drained and rinsed
  • 1 (15.5-ounce) can kidney beans, drained and rinsed
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 ounce taco seasoning (1 packet)
  • 1.5 ounces ranch seasoning (1 packet)
  • 2 cups chicken broth
  • 8 ounces cream cheese, room temperature
  • Olives (optional, for garnish)
  • Diced tomatoes (optional, for garnish)
  • Diced avocados (optional, for garnish)
  • Chopped cilantro (optional, for garnish)
  • Corn chips (optional, for garnish)
  • Sour cream (optional, for garnish)

Instructions

  1. Dice the onion finely. In a skillet over medium-high heat, brown the ground beef along with the diced onions until the meat is fully cooked and the onions are soft and translucent. Drain excess fat if necessary.
  2. Drain and rinse the cans of corn and beans thoroughly to reduce excess sodium and improve texture. Place the cooked beef and onions into the slow cooker, then add tomato sauce, diced tomatoes or Ro-tel, diced green chilis, corn, kidney beans, black beans, taco seasoning, ranch seasoning, and chicken broth. Stir gently to combine all ingredients.
  3. Cover the slow cooker with the lid and set it to cook on low for 4 to 6 hours or on high for 3 to 4 hours, allowing the flavors to meld and the soup to thicken slightly.
  4. About 20 minutes before you plan to serve the soup, add the room temperature cream cheese to the slow cooker. Replace the lid and allow it to soften and blend with the soup. Stir thoroughly until the cream cheese has fully melted and incorporated into the soup, giving it a smooth and creamy texture.
  5. Ladle the soup into bowls and garnish with your preferred optional toppings such as olives, diced tomatoes, diced avocados, chopped cilantro, corn chips, and a dollop of sour cream for added flavor and texture.

Notes

Store leftovers in an airtight container for about 3-4 days in the fridge, or freeze for up to 3 months.

Nutrition

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

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