Creamy Taco Soup
Creamy Taco Soup
Table of Contents
Creamy Taco Soup
Enjoy a comforting bowl of creamy taco soup, perfect for any weeknight dinner or cozy gathering. This delicious recipe combines the bold flavors of traditional tacos with a rich, creamy base, making it a family favorite. With its easy preparation and wholesome ingredients, this creamy taco soup will quickly become a staple in your home.
Description
Creamy taco soup is a delightful twist on the classic taco flavors we all love. This dish brings together the savory tastes of seasoned ground beef (or turkey), black beans, corn, and tomatoes, all enveloped in a luscious creamy broth. It’s the perfect combination of rich and hearty, making it an ideal choice for lunch or dinner.
The beauty of creamy taco soup lies in its versatility. You can easily customize the ingredients based on your preferences. Want it spicier? Add jalapeños! Prefer it vegetarian? Substitute the meat with extra beans and veggies. This soup is also a great option for meal prep, as it stores well in the fridge and can be reheated for a quick meal on busy days.
In this recipe, we’ll guide you through creating the ultimate creamy taco soup in just a few simple steps. Not only is it delicious, but it’s also packed with nutrients. Ground beef provides protein, while black beans and corn add fiber and vitamins. Topped with your favorite taco toppings, like sour cream, shredded cheese, and fresh cilantro, this dish is a feast for the senses.
Ingredients
- 1 pound ground beef (or turkey)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream (or coconut milk for a lighter version)
- Salt and pepper, to taste
- Optional toppings: sour cream, shredded cheese, avocado, fresh cilantro, tortilla chips
Instructions
- Brown the Meat: In a large pot over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
- Sauté Vegetables: Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add Ingredients: Stir in the black beans, corn, diced tomatoes (with juice), taco seasoning, and chicken broth. Bring the mixture to a gentle simmer.
- Incorporate Cream: Once simmering, reduce the heat to low and slowly stir in the heavy cream. Allow the soup to heat through, stirring occasionally. Season with salt and pepper to taste.
- Serve: Ladle the creamy taco soup into bowls and top with your favorite toppings, such as sour cream, shredded cheese, avocado slices, and fresh cilantro. Enjoy warm!
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
- Freezing: This soup freezes well. To freeze, let it cool completely, then transfer to freezer safe containers. It can be stored for up to 3 months.
- Variations: Feel free to add other vegetables, such as bell peppers or zucchini, for extra nutrition and flavor.
Creamy Taco Soup
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 1 cup heavy cream or coconut milk for a lighter version
- Salt and pepper to taste
- Optional toppings: sour cream shredded cheese, avocado, fresh cilantro, tortilla chips
Instructions
- Brown the Meat: In a large pot over medium heat, add the ground beef (or turkey). Cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
- Sauté Vegetables: Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add Ingredients: Stir in the black beans, corn, diced tomatoes (with juice), taco seasoning, and chicken broth. Bring the mixture to a gentle simmer.
- Incorporate Cream: Once simmering, reduce the heat to low and slowly stir in the heavy cream. Allow the soup to heat through, stirring occasionally. Season with salt and pepper to taste.
- Serve: Ladle the creamy taco soup into bowls and top with your favorite toppings, such as sour cream, shredded cheese, avocado slices, and fresh cilantro. Enjoy warm!
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave before serving.
- Freezing: This soup freezes well. To freeze, let it cool completely, then transfer to freezer safe containers. It can be stored for up to 3 months.
- Variations: Feel free to add other vegetables, such as bell peppers or zucchini, for extra nutrition and flavor.
